Mini Egg Muffins

I was rummaging through my snack cupboard the other day and ended up finding 2 bags of mini eggs left over from easter that I must have forgot about (no idea how as I LOVE mini eggs!).  I was so tempted to eat them all there and then, but I just about managed to stop myself and convinced myself that they would taste a lot better sitting on top of even more chocolate :P

So, I had a little look online for what I could make, and in the end decided upon chocolate muffins topped with chocolate frosting and my beloved mini eggs! Perfect! :D

The mixture makes 12 muffins, which themselves are really moist and chocolatey, and the addition of the frosting makes them even more moist and yummy! Please excuse my icing skills, I was in a hurry as I was going out that evening!  If you’d rather not cook with nuts, you can swap the ground almonds for 100g more flour.

Ingredients:

For the cake:

150g pot natural yogurt

3 eggs, beaten

1 tsp vanilla extract

150g golden caster sugar

100g self-raising flour

40g cocoa powder

100g ground almonds

175g unsalted butter, melted

For the topping:

225g icing sugar, sifted

100g butter, softened

2tbsp cocoa powder

30ml hot water

Mini eggs

Method:

- line a 12-hole muffin tin with cases and heat oven to 190C

- in a jug, mix the yogurt, eggs ahuhund vanilla extract

- put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle

- add the yogurt mix and melted butter, and quickly fold in with a spatula or metal spoon but don’t overwork it

- spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch

- cool for a few minutes, then lift onto a wire rack to cool completely

- to decorate, beat the icing sugar and butter together, then blend the cocoa and water to a smooth paste and beat into the butter mix

- spread over the top of the muffins and decorate with mini eggs