Why hello there!
As you may have realised, this post was planned for a couple of weeks ago... Everything has been really busy and I have barely been able to keep up with my favourite blogs, let alone find the time to write up posts for mine! After a very hectic 2 weeks (paintings and events galore) I'm hoping I can get back into a bit of a blogging routine. So, without further ado...
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This is the last post like this you're going to see on here.
That's right folks. No more chocolate. No muffins, or peanut butter-y cups of joy. I'm going sugar-less.
I've worked out it's exactly 6 weeks until I go away...and I'm in full-blown panic mode. I need to shed some seriously pounds and become a full-on gym bunny. Ok, let's be serious, there are no plans to even step inside a gym. But things like this will definitely be out of the question -
Yes, that's right. It's only a bloomin' creme egg muffin. HELLO.
I first got the idea for these from Becky over at MilkBubbleTea and, as my cousin's birthday was coming up and she loves creme eggs, it seemed like the perfect reason to make them.
Hubba hubba.
2 bags creme egg minis (you can eat the left overs...)
100 g / 3.5 oz cocoa powder
120 g / 4 oz caster sugar
350 g / 12 oz flour
1 tbsp baking powder
375 ml / 13 fl oz water
135 ml / 4.5 oz sunflower oil
icing sugar
water
yellow food colouring
1. Freeze the mini eggs for a couple of hours or overnight.
2. Preheat the oven to gas mark 5 / 190*c / 375*F & line a muffin tray with muffin cases.
3. Sieve all of the dry ingredients in a bowl.
4. Mix the water and oil and stir into the dry ingredients thoroughly, making sure all liquid is mixed in before adding more. Beat until smooth.
5. Half-fill the muffin cases.
6. Pop a creme egg in each case!
7. Fill the muffin holders with the rest of the mixture.
Make sure there is a decent amount of muffin mixture in the bottom but not too much so that you also get a decent amount on the top otherwise...
Ooops.
8. Bake for 20 minutes or until a knife comes out clean.
This is a difficult judgement call. There's a creme egg in the middle. I mean, what kind of stupid directions am I giving you!? I tended to go for around the outer edge on a bit of a slant...just FYI.
9. Leave the muffins to cool on a wire rack.
10. When the muffins have cooled, make up two lots of icing (again this is just a judgement call as we are using such a small amount). Add yellow food colouring to one lot until you're happy you have a yolk-y colour.
11. Drizzle! I went with white drizzled one way, yellow drizzled the other. I'm snazzy like that.
The result?
Interestingly, the melted creme egg matched my icing - clever, non?
I made these with a vegan muffin recipe, but obviously you can use whatever recipe you like! I've heard Betty Crocker makes a mean chocolate sponge...
As you may have realised, this post was planned for a couple of weeks ago... Everything has been really busy and I have barely been able to keep up with my favourite blogs, let alone find the time to write up posts for mine! After a very hectic 2 weeks (paintings and events galore) I'm hoping I can get back into a bit of a blogging routine. So, without further ado...
*
This is the last post like this you're going to see on here.
That's right folks. No more chocolate. No muffins, or peanut butter-y cups of joy. I'm going sugar-less.
I've worked out it's exactly 6 weeks until I go away...and I'm in full-blown panic mode. I need to shed some seriously pounds and become a full-on gym bunny. Ok, let's be serious, there are no plans to even step inside a gym. But things like this will definitely be out of the question -
Yes, that's right. It's only a bloomin' creme egg muffin. HELLO.
I first got the idea for these from Becky over at MilkBubbleTea and, as my cousin's birthday was coming up and she loves creme eggs, it seemed like the perfect reason to make them.
Hubba hubba.
Creme egg-surprise Muffins
Makes 12 muffins2 bags creme egg minis (you can eat the left overs...)
100 g / 3.5 oz cocoa powder
120 g / 4 oz caster sugar
350 g / 12 oz flour
1 tbsp baking powder
375 ml / 13 fl oz water
135 ml / 4.5 oz sunflower oil
icing sugar
water
yellow food colouring
1. Freeze the mini eggs for a couple of hours or overnight.
2. Preheat the oven to gas mark 5 / 190*c / 375*F & line a muffin tray with muffin cases.
3. Sieve all of the dry ingredients in a bowl.
4. Mix the water and oil and stir into the dry ingredients thoroughly, making sure all liquid is mixed in before adding more. Beat until smooth.
5. Half-fill the muffin cases.
6. Pop a creme egg in each case!
7. Fill the muffin holders with the rest of the mixture.
Make sure there is a decent amount of muffin mixture in the bottom but not too much so that you also get a decent amount on the top otherwise...
8. Bake for 20 minutes or until a knife comes out clean.
This is a difficult judgement call. There's a creme egg in the middle. I mean, what kind of stupid directions am I giving you!? I tended to go for around the outer edge on a bit of a slant...just FYI.
9. Leave the muffins to cool on a wire rack.
10. When the muffins have cooled, make up two lots of icing (again this is just a judgement call as we are using such a small amount). Add yellow food colouring to one lot until you're happy you have a yolk-y colour.
11. Drizzle! I went with white drizzled one way, yellow drizzled the other. I'm snazzy like that.
The result?
Interestingly, the melted creme egg matched my icing - clever, non?
I made these with a vegan muffin recipe, but obviously you can use whatever recipe you like! I've heard Betty Crocker makes a mean chocolate sponge...
*
It's now 4 weeks until my holiday. I ate a bag of Sainsbury's Taste the Difference cookies every day last week. Ohhhhhh God. Stress binge-eating is never a good move.
N.B. creme eggs are still in the shops. Get your bake-on!