A Perfect Pantry
Chocolate Easter Egg Mini Muffins
- PREP TIME
5 min - COOK TIME
6 min - READY TIME
11 min - SERVINGS
21 piece
Ingredients
- 3/4 cup self raising flour
- 1/4 cup brown sugar
- 1 x 59g free range egg lightly whisked
- 1/2 cup milk
- 40 grams butter melted
- 1 teaspoon vanilla essence
- 21 small Easter eggs foil removed
Directions
- Preheat the cupcake maker until the ready light switches on.
- In a bowl, mix together the flour and sugar until combined.
- Create a well in the centre and add the egg, milk, butter and vanilla.
- Fold ingredients through until combined.
- Spoon a tablespoon of cupcake mixture into each mini cupcake well and push an Easter egg to the centre.
- Close the lid and cook for 6 minutes.
- Turn the mini cupcakes out onto a cake rack and cool.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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