Ingredients

• 125g Benna Figolla Milkshake
• 100g ground almonds
• 170g self rising flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 80 honey or maple syrup
• 60g Benna Unsalted Butter (melted)
• 80g chopped Chocolate Easter eggs
• 3 tbsps of Easter sprinkles

Method

1. In a large bowl mix together the eggs, honey, vanilla, butter and milk.
2. Add the flour, ground almonds, baking powder and baking soda. Mix well.
3. Add the sprinkles and chocolate eggs. Mix well.
4. Scoop out a bit of batter into each muffin mold or muffin cases.
5. Add more sprinkles on top and bake for 20 minutes on 200C or until a toothpick comes out clean