Ingredients Jump to Instructions ↓

  1. 275g plain flour

  2. 2 1/2 teaspoons baking powder

  3. 1 teaspoon salt

  4. 150g butter or margarine, softened

  5. 225g dark brown soft sugar

  6. 150g caster sugar

  7. 2 eggs

  8. 1 teaspoon vanilla extract

  9. 300ml milk

  10. 24 mini chocolate eggs, unwrapped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas mark 4. Grease 24 muffin cups, or use paper cases. Sift together the flour, baking powder and salt. Set aside.

  2. In a large bowl, cream together the butter, brown sugar and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

  3. Fill each muffin cup 1/3 full, and place a chocolate egg in the centre of each. Top with remaining cake mixture until cups are 2/3 full.

  4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.


Send feedback