Easter Lamb Muffins Recipe
These super-cute muffins have been created for us by Hungry Little Bakers, and are almost too cute to eat. The muffins are lower in sugar than standard muffins, but the icing and marshmallows make them a delicious Easter treat for older children, and grown ups.
- 1 ½ cups self raising flour
- ¼ cup caster sugar
- ⅓ cup melted butter
- 1 ½ tsp baking powder
- ⅔ cup milk
- Rind of 1 lemon
- Juice of ½ lemon
- 60g icing sugar
- 60g cream cheese
- Edible eyes
- 6 small chocolate eggs, halved
- Mini marshmallows
Preheat oven to 200 / 180 fan. Melt the butter in a microwavable bowl. Leave to cool slightly to ensure it is safe for little hands.
Let your little bakers pour the flour, baking powder and caster sugar into a large mixing bowl. Mix well. Help them to carefully pour in the melted butter and milk. Add the lemon juice and rind. Mix until all the ingredients are combined.
Ask your little chef to place paper cases in the muffin tray and then help them to spoon the mixture into all 12 cases. Pop into the oven for 18 minutes until golden and a cake tester / skewer comes out clean
Meanwhile, sieve the icing sugar into a bowl and combine with the cream cheese and whisk well until smooth and slightly thickened.
Once the baked muffins have cooled, let your little ones spread the icing over the muffins and then stick on the sheep face (the halved mini choc egg). Let them have fun sticking the mini marshmallows all over the muffin and adding the eyes.
These are best eaten on the day but you can keep them in an airtight container for up to 3 days.