E is for Easter Surprise Muffins

Once Easter is over and the sugar rush has died down there always seems to be plenty of chocolate left over. If you manage to save any mini eggs this recipe is a great way to use them up. For an added surprise we used m&m filled mini eggs but there is a lot of variations you could have fun with. Try a chocolate muffin with Turkish delight mini eggs for a rocky road twist or caramel filled mini eggs in a banana flavoured muffin.

Easter egg surprise muffins

The original recipe this is based on is from taste.com.au
Makes 12

Ingredients
2 1/4 cups self-raising flour
2/3 cup caster sugar
125g butter, melted, cooled
3/4 cup milk
2 eggs
1 teaspoon vanilla essence
12 mini chocolate Easter eggs

Method 
1. Preheat oven to 180 degrees Celsius.
2. Line a 12 x 1/3-cup capacity muffin pan with paper cases.  This is a great step for younger children to do on their own.

3. Unwrap the Easter eggs.  Try not to eat too many - you need 12!

4. Sift flour into a large bowl and stir in sugar.

5. Crack the eggs into a small bowl and lightly whisk.

6. Mix in butter, milk and vanilla essence.

7. Add butter mixture to flour and sugar. Use a wooden spoon to mix until just combined. Be careful not to over-mix or your muffins will be tough.

8. Spoon the muffin batter into cases so each is one-third full.

9. Place a chocolate egg into the middle of each muffin.

10. Spoon over remaining muffin batter.

11. Bake muffins for 18 to 20 minutes, or until light golden and cooked through.
12. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.

Easter Surprise Muffins

 
How do you use up your left over Easter Eggs?