Mississippi Mud Muffins

Mississippi Mud Muffins
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  1. 1 large egg
  2. 1/3 cup Crisco® Pure Vegetable Oil
  3. 3/4 cup milk
  4. 2 (7.4) oz. packages Martha White® Chocolate Chocolate Chip Flavored Muffin Mix
  5. 1 1/2 cups mini marshmallows
  6. 2/3 cup Smucker's® Hot Fudge Topping
  7. 3/4 cup chopped toasted pecans
  1. HEAT oven to 350ºF. Line 12 muffin cups with paper liners.
  2. BLEND egg, oil and milk in large bowl. Stir in muffin mix just until blended.
  3. FILL muffin cups 3/4 full. Bake 15 minutes or until puffed. Remove from oven and top with mini marshmallows, pressing gently into muffins. Bake 5 to 10 minutes or until muffins spring back when touched and marshmallows are brown.
  4. COOL in pan 5 minutes. Remove from pan. Warm hot fudge topping. Drizzle over top. Sprinkle with pecans.
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