Ingredients
2 1/4 cups self-raising flour
3/4 cup caster sugar
1 egg
1/2 cup vegetable oil
3/4 cup milk
12 mini chocolate Easter eggs, unwrapped
1/4 cup icing Sugar, extra, for dusting
Method
1. Preheat oven to 160°C. Line twelve 1/3-cup capacity non-stick muffin pans with paper patty cases.
2. Sift flour into a bowl and stir in sugar. Make a well in the centre. Combine egg, oil and milk in a jug and pour mixture into the well. Using a large metal spoon, stir until just combined. Do not over mix.
3. Spoon 3/4 of the mixture into prepared cases. Press an Easter egg into the centre of each muffin making sure it does not touch the bottom.
4. Spoon over remaining batter, making sure to cover Easter eggs completely. Sprinkle tops of muffins liberally with icing sugar (approximately 1 tsp per muffin).
5. Bake for 20 minutes or until muffins are light golden and spring back when lightly pressed at centre. Stand in pan for 2 minutes before turning out onto a wire rack. Serve warm.
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