Best Marshmallow Muffins Gift Mix In A Jar Recipes

MARSHMALLOW MUFFINS (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, baking powder, cocoa powder, sugar, marshmallows and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• MARSHMALLOW MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 1 1/4 cup milk, 5 tbsp melted butter and 1 egg.
• MARSHMALLOW MUFFIN INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the milk, butter and egg.
• Add the contents of the jar, and stir until just mixed; do not overstir.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

BLUEBERRY BANANA MUFFINS (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the baking soda, baking powder, sugar and then flour - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• BLUEBERRY BANANA MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 3/4 cup milk, 3/4 cup butter, melted, 2 eggs, 1 tsp vanilla extract, 2 cups fresh blueberries and 1 large ripe banana, mashed.
• BLUEBERRY BANANA MUFFIN INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the milk, butter, eggs and extract.
• Add the contents of the jar, and stir just until mixed; do not overstir.
• Gently fold in blueberries and banana.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

MARSHMALLOW MUFFINS

Steps:

• Preheat oven to 350°F
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Using scissors, cut the marshmallows in half.
• Sift together the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar and marshmallows.
• Lightly beat the eggs in a large bowl, then beat in the milk and oil.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

CHERRY ALMOND MUFFINS (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, baking powder, soda, salt, oatmeal, brown sugar, cherries and then almonds - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHERRY ALMOND MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 1 cup vanilla flavored yogurt, 1/4 cup vegetable oil and 1 egg.
• CHERRY ALMOND MUFFIN INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the yogurt, oil and egg.
• Add the contents of the jar, and stir until just mixed; do not overstir.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 20-25minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

MAGIC MARSHMALLOW MUFFINS

Steps:

• Grease 12 muffin cups or line with cupcake liners.
• In mixing bowl, combine Bisquick, 3 tablespoons sugar, milk, egg, and 2 tablespooons melted butter.
• Stir well. Batter will be slightly lumpy.
• Spoon into muffin cups.
• Melt remaining 2 tablespoons butter.
• Mix cinnamon and 1/4 cup sugar in small bowl.
• Dip marshmallows in melted butter, then roll in cinnamon sugar mix.
• Push 1 coated marshmallow into center of each muffin cup, making sure that it is completely covered by batter.
• (Marshmallow may leakout if not completely covered).
• Bake at 400°F for 15-20 minutes.

DRIED BLUEBERRY MUFFINS (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the sugar, flour, baking powder, soda, salt and then dried blueberries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• DRIED BLUEBERRY MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 1 cup buttermilk, 1/2 cup melted butter, 2 eggs and 1 tsp vanilla extract.
• DRIED BLUEBERRY MUFFIN INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the buttermilk, butter, eggs and vanilla.
• Add the contents of the jar, and stir until just mixed; do not overstir.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.