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Easter Egg Chocolate Muffins




Source of Recipe


Elaine


List of Ingredients




Easter Egg Chocolate Muffins


9 mini caramel-filled Easter eggs
1/4 cup milk PLUS
2 tablespoons milk
1 egg
1/4 cup mild flavored oil
1/4 teaspoon vanilla
1 tablespoon cocoa
1 1/2 cup flour
2 teaspoons baking powder
1/4 cup sugar


Recipe




Grease nine muffin tins. Line with paper cases if desired. Unwrap mini eggs. Lightly whisk the egg, milk, oil and vanilla in a bowl. Sift the cocoa, flour and baking powder into a bowl. Stir in the sugar. Fold the wet mixture into dry ingredients, until just mixed.

Three-quarters fill the pans with the mixture. Push a chocolate egg in the centre of each muffin, ensuring that a little of the chocolate mix covers each egg. Bake at 190 C for about 12 minutes. Remove from the pans and cool.

The tops may be iced with chocolate icing and sprinkled chocolate hail or hundred and thousands.

Source is Elaine