Easter Egg Muffins

And here is this year’s Easter dessert post…

My sister tells me that I have broken my nephew’s heart. And all it took was a group message to the three kids telling them that I’m not doing Easter eggs this year.

Is that cruel?

Some might think so.

Easter Egg Muffins

But they are not bubbies any more, and they certainly don’t need me to buy them Easter eggs, which for the record, I have not done in many years; instead, they would get a box of their favourite chocolates.

This year is a little different though. All of us are driving up to visit my eldest niece, who is studying interstate. All of us, that is, except for my nephew, who is staying home to work.

So you see, I wouldn’t have seen him to give him chocolate anyhow. He will still end up with a startling amount of Easter chocolate that may or may not get eaten.

easter muffins 2

But I will make amends with my nephew and offer him some Easter Egg Muffins that hold in their centre a baked and melty-gooey mini Easter egg. Baked good always make things better.

Easter Egg Muffins

  • Servings: Makes 12 muffins
  • Print

easter muffins 2


  • 2 ¼ cups self-raising flour
  • ¾ cup caster sugar
  • 1 egg
  • ½ cup vegetable oil
  • ¾ cup milk
  • 12 mini chocolate Easter eggs (unwrapped)
  • ¼ cup vanillin sugar (plus extra, for dusting)


  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 the sugar then make a well in the centre. Combine egg, oil and milk in a different bowl or jug and then pour the mixture into the well. Using a large metal spoon, stir until just combined. Do not over mix.
  3. Spoon ¾ 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 the Easter eggs completely. Sprinkle the tops of the muffins liberally with vanillin sugar (approximately ½ teaspoon per muffin).
  5. Bake for 20 minutes or until the 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.

Note: The muffins are best eaten on the day that they are baked. Once cooled, they can be individually wrapped in plastic wrap and frozen for up to three months. All the muffins to defrost and enjoy them either at room temperature or warmed briefly in the microwave.

Recipe from Tracey Meharg from Taste.com.au.


Torta Pasqualina – A Savoury Easter Pie of Silverbeet, Ricotta and Eggs

Easter for me has always been about family and food.

And on the occasions when my sister hosts Easter lunch, it’s all about paring back her menu to a manageable amount that won’t leave her with mounds and mounds of leftovers.

Savoury Easter Pie

I tend to bake or cook Easter food from different countries and cultures to bring along to Easter lunch. Mostly because I’ve found a recipe I want to try, in part because I really don’t like the traditional Easter bread my family makes unless it’s three days old, toasted and slathered in butter, and a tiny little bit because I like to know there’s a safe vegetarian option for me and my youngest niece.

I’ve been holding onto a chocolate babka recipe for almost a year now, in anticipation for Easter, but not all plans work out as expected. In fact, the babka idea and post flew out the window the minute I saw a recipe for Easter pie in the latest Delicious magazine.

So, I’m assuming you’ve had your cocktails, your amuse bouches and are now ready for your Easter lunch starter: Torta Pasqualina.

Happy Easter everyone!

Torta Pasqualina (Savoury Easter Pie)

  • Servings: Serves 8 as a starter or 4 as a main
  • Print

Savoury Easter Pie


  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove (bruised)
  • 2 bunches silverbeet (thick white stalks discarded, leaves finely chopped)
  • 400g ricotta (drained)
  • 1 teaspoon grated nutmeg
  • Finely grated zest of ½ a lemon
  • 50g grated parmesan
  • 50g grated pecorino
  • 7 eggs
  • 375g frozen puff pastry (thawed)


  1. Preheat the oven to 200°C. Grease a 26cm springform cake pan.
  2. Heat the oil in a large frying pan with a lid over high heat. Cook the garlic for 30 seconds or until fragrant . Add the silverbeet and cover with the lid. Cook for 3 to 4 minutes until wilted. Season with salt and set aside to cool. Remove the garlic and discard. Drain the silverbeet in a colander, pressing down to remove the excess liquid.
  3. Combine the silverbeet, ricotta, nutmeg, lemon zest, grated cheeses and 2 eggs in a large bowl. Season and set aside.
  4. Roll out the pastry on a lightly floured surface to a 5mm thickness. Line the base and 4cm up the side of the springform pan to form a rim. Cut the remaining pastry into four, 26cm-long strips and set aside.
  5. Spoon the ricotta mixture onto the pastry, smoothing the surface with the back of a spoon. Make four, evenly spaced indents in the filling, then carefully crack one egg into each indentation.
  6. Arrange the pastry strips in a criss-cross pattern over the filling to create 4 to 8 wedges.
  7. Lightly beat the remaining egg and brush it over any exposed pastry. Place the springform pan onto a baking tray and bake for 40 to 45 minutes until puffed, golden and crisp.

Recipe by Silvia Colloca.

Apple and Cinnamon Hot Cross Buns

It seemed that we had just ushered in 2014 when hot cross buns first made their appearance this year. Seriously, they’ve been commercially available for so long this year that they don’t really seem like a special treat anymore.

Treat or not, when I saw the first hot cross bun of the year back in January, I decided that this was they year I would finally make hot cross buns… and not just any hot cross buns either; I was going to make sultana-free hot cross buns!

So people, happy Easter, happy Pesach, happy hot cross bun season.

Hot Cross Buns


Apple and Cinnamon Hot Cross Buns

Makes 20 hot cross buns.

Recipe very slightly altered by Emma Knowles, as found on the Australian Gourmet Traveller website.


  • 325g raw caster sugar
  • 1 lemon
  • 1½ Granny Smith apples (unpeeled, cored and diced)
  • 1 cinnamon quill
  • 750g plain flour
  • 100g dried apple (diced)
  • 30g candied orange (diced)
  • 14g dried yeast
  • 3½ teaspoons ground cinnamon
  • ½ teaspoon allspice
  • Finely grated rind of 1 orange and 1 lemon
  • 1 teaspoon salt
  • 380ml milk
  • 100gm butter (coarsely chopped)
  • 1 egg


  1. Combine 260g sugar and 375ml water in a saucepan, then squeeze in juice of half a lemon and stir over medium-high heat until sugar dissolves.
  2. Meanwhile, cut remaining lemon half into 5mm-thick slices, add to pan with the diced apple and cinnamon quill. Bring to the simmer, reduce heat to medium and cook until lemon and apple are translucent, 20-25 minutes.
  3. Strain, reserving fruit and syrup separately. When cool enough to handle, dice lemon, combine with apple and set aside.
  4. Combine 700g flour, dried apple, candied orange, yeast, 3 teaspoons ground cinnamon, allspice, rinds, remaining sugar, reserved apple mixture (not the syrup) and salt in a large bowl and make a well in the centre.
  5. Combine milk and butter in a small saucepan and warm over low heat until butter melts and mixture is lukewarm.
  6. Whisk in the egg and then strain the milk and egg mixture into the flour, stirring to form a soft dough.*
  7. Turn onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
  8. Place the dough in a lightly buttered bowl, cover and stand in a warm place until doubled in size, approximately 30-40 minutes.
  9. Knock back the dough, divide it into 20 even pieces, then knead each piece into a smooth ball.
  10. Arrange dough balls into two concentric circles on a large round or rectangular baking tray lined with baking paper, leaving 1cm between each for dough to expand.
  11. Cover with a tea towel and stand in a warm place until doubled in size, about 30-40 minutes.
  12. Preheat oven to 220°C. Combine remaining flour and 70ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross shape onto each bun.
  13. Bake for 10 minutes, reduce oven to 200°C and bake until golden and buns sound hollow when tapped, approximately 8-10 minutes.
  14. Meanwhile, combine reserved apple syrup and remaining ground cinnamon in a small saucepan and stir over medium heat until syrupy and combined.
  15. Brush thickly over hot buns, then transfer to a wire rack to cool.


* It is important to strain the egg and milk mixture into the flour mixture so that you can catch any bits of egg that might have scrambled from the warm temperature of the milk.




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