I was telling the mister the other day that one of the problems, if one would call it that, of having baking as a hobby is that you’ve practically tried the thousand and one different recipes of your favourite dessert, or at least enough to know precisely the type of texture, flavour combination, and ingredients your palate prefers.
The darkest brownies on my dining plate would be dense and fudgey, shunning the cakey texture of his counterparts. He would preferably be balancing a round ball of ice-cream over his shoulders, and licking chocolate syrup drizzling down his forehead. The prettiest cupcake in my hand would be fluffy yet moist, all drenched under a Nutella ganache umbrella, while guarding a dollop of chocolate in the depths of her hands, a wondrous surprise for those in the know.
And my muffins? They would pretty much look like this.
They would be fluffy Milo (a brand of chocolate malt drink) muffins boasting a sinful overload of Hershey’s mini chocolate chip morsels, teasing every wandering mouth with its temptingly gooey marshmallow chunks. They would be the perfect vehicle to drift me off to chocolate heaven, with its moist texture that never leaves a crumb out of place. Even after a bite, they would be the envy at the party, boasting a flattering ridged skirt that flows perfectly in place all the way to their feet.
I first noticed these Milo muffins from a forum site ages ago, and had only been reconciled with them when the recipe was reproduced here. Based on the reviews and feedbacks, I made the necessary changes to the recipe, and yielded several thumbs up from the Fellowship of Muffin Recipients. Of course having a nondescript Milo muffin was obviously insufficient for me, and I had to include the marshmallows. Just because.
