After Christmas, I invented a fun muffin that helped me get rid of all the leftover candy canes:
This muffin’s pock-marked surface was caused by all the candy cane bits in the batter that melted away as the muffins baked. For a smoother surface, you can substitute peppermint extract and still get the warm, cozy flavor of candy canes and hot cocoa! 
Here’s the recipe:
1.5 cups whole wheat flour
1/2 cup unsweetened cocoa
1 tablespoon baking powder
3-4 candy canes, crushed to very small bits (can substitute 1/2 tsp peppermint extract, added to liquid mixture)
1 cup brown sugar
2 large eggs
1 cup milk
6 tablespoons canola oil
Combine dry ingredients and set aside. Combine wet ingredients, then pour them into the dry mixture. Mix until just combined, then bake in well-greased mini muffin cups at 400 degrees for 8-11 minutes. Top with candy cane powder (the residue you’ll find in your chopper/food processor after crushing the candy canes).
