When it’s Easter all I can think of is Cadburys Creme eggs for my mum and hot cross buns for me.
Every year as soon as the creme eggs are in the shops I buy a box for my mum, she absolutely loves them, whereas I do find them slightly sickly. I can cope with the mini eggs they’re a little tiny version of the mother eggs and more cope-able.
My brother had this great idea to use the mini eggs in muffins! I was like what a great idea (bit shocked he came out with it hehe) and as I haven’t made muffins for a while I thought why not? Then I thought hmmm…do I stuff a mini egg into each muffin mixture or do I break the mini eggs and add that into the muffin mix…then why not try both it’s about experimenting right???
I used a muffin recipe I found and adjusted to add the creme eggs. I wanted to try these muffins and had a great opportunity.
Well here are the results…
These are the muffins stuffed with the creme egg.
These are the muffins with the creme eggs broken into the mixture.
I was a bit disappointed with the stuffed creme egg muffin, they don’t look appealing at all. I much prefer the broken creme eggs, they look more appealing and the mixture is disturbed through out.
I think I need to experiment with the muffins a bit more…I thought I could use broken creme eggs and then top it off with a mini creme egg at the top. Instead of putting half the mixture then the creme egg then topping it off with the muffin mix again.
- 310g - plain flour
- 150g - sugar (I used castor)
- a pinch of cinnamon
- a pinch of salt
- 15g - baking powder
- 2 large - eggs
- 5 tbsp - buttermilk
- 70g - oil
- 260g - greek yogurt
- 100 grams dark chocolate - I used 12 mini eggs altogether
- 1 vanilla bean - I used 11/2 tsp good quality vanilla extract
- 1. Preheat the oven to 220°C and line 12 muffin cases in a muffin tin.
- 2. In a large bowl all the dry ingredients and mix.
- 3. In another bowl add all the wet ingredients, the buttermilk*, eggs, oil, vanilla extract and greek yoghurt.
- 4. Add in all of the wet ones and mix with an electric wire whisk until combined and free of lumps. Don't over mix.
- 5. At this point I spooned half the mixture into a the case added a creme egg then adding the rest of the mixture until it was 3/4 full. I did this until I had 6 muffins. Then I crushed the rest of the creme eggs and folded into the mixture and the spooned them into the cases until it was 3/4 full.
- 6. Bake at 220ºC for the first 10 minutes and lower the temperature to 180ºC and bake for 6-8 minutes or until a toothpick comes out clean when inserted in the center.
- Buttermilk is really easy to make you don't need to buy it. In a bowl add the milk a couple of drops of milk let to stand for 5 mins and there you go buttermilk done!
- Keep an eye on the muffins the recipe called for baking for another 10 mins but I took them out before then, all ovens vary so check on yours.
