Chocolate and custard easter muffins

These muffins require longer cooking than normal because of the custard centres.

Ingredients

2 cups	Self raising flour
2 Tbsp	Cocoa powder (Main)
1 tsp	Ground mixed spice
½ tsp	Baking soda
½ cup	Caster sugar
100 g	Butter, melted
1 cup	Buttermilk
1 large	Egg, lightly beaten
¼ cup	Thick custard, use up to 1/3 cup (Main)

For the topping

300 g	Prepared buttercream icing, yellow (Main)
10	Mini chocolate Easter eggs

Directions

1. Heat the oven to 190C. Line 10 muffin holes with paper cases.
2. Sift the flour, cocoa powder, mixed spice and baking soda into a bowl. Stir in the caster sugar.
3. Whisk the butter, buttermilk and egg in a bowl to combine. Stir into the dry ingredients until just moistened.
4. Half fill the paper cases with the mixture. Make a hollow in the middle of each and place a teaspoon of custard in the centre. Top with the remaining muffin mixture. Bake for 25-30 minutes.
5. Cool on a wire rack. Pipe the tops with the buttercream icing and place an Easter egg on top.

More of Jan's Easter recipes

• Salmon burgers with citrus aioli
• Easter hedgehog slice