Ingredients:

  • 1 ¾ cups (210g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g or 1 stick) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ cup (180ml) milk
  • 1 teaspoon vanilla extract
  • 16 ounces (454g) marshmallow fondant (pre-made)
  • Powdered sugar, for dusting
  • 24 candy eyes
  • A dot of chocolate frosting or melted chocolate

Instructions:

  1. Preheat oven to 375°F (190°C). Line muffin tin with liners or grease well.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix!
  5. Fill each muffin liner about 2/3 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  8. Lightly dust your work surface with powdered sugar. Roll out the marshmallow fondant to about 1/8 inch thickness.
  9. Use a pizza cutter or sharp knife to cut the fondant into long, thin strips of varying widths.
  10. Attach the fondant strips to the cooled muffins, overlapping them slightly to create the bandage effect. Leave a space for the eyes.
  11. Use a dab of chocolate frosting or melted chocolate to attach the candy eyes to the muffins.
  12. Serve and enjoy your Mummy Mayhem Muffins!