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Easter Egg Chocolate Muffins
Serves 8 - 9
Ingredients
- 8 mini caramel-filled chocolate Easter eggs
- 1 egg
- 1 cup milk
- ¼ cup mild-flavoured oil
- ¼ teaspoon vanilla essence
- 3 tablespoons cocoa powder
- 1½ cups flour
- 2 teaspoons baking powder
- ¼ cup sugar
Method
1. Preheat the oven to 190ºC. Grease 8-9 muffins pans. Line with paper cases if desired. Discard the foil from the mini Easter eggs.
2. Lightly whisk the egg, milk, oil and vanilla in a bowl. Sift the cocoa, flour and baking powder into another bowl. Fold the wet mixture into the dry ingredients, until just moistened. Do not over-mix
3. Three-quarters fill the muffin pans with the mixture. Push a chocolate mini Easter egg into the centre of each muffin, ensuring that a little of the chocolate mix covers each egg. Bake for about 12 minutes.
4. Remove from pans and cool. Serve with Ganache icing or Hot fudge sauce (also found in our recipes.)
This recipe was sent in by
Indugle April - May 2010 Issue
