2/3 c Butter or margarine;
-softened
1 c Firmly packed light brown
-sugar
3/4 c Sugar
2 Eggs
1 ts Almond or vanilla extract
2 3/4 c Flour
2 1/2 ts Baking powder
1 ts Salt
1 1/4 c Milk
24 sm Chocolate eggs; unwrapped
Heat oven to 350@. Grease 24 medium muffin tins or line with paper baking
cups. Mix butter, sugars, eggs and extract in large mixing bowl til
blended. Beat on high speed, scraping bowl occasionally, 5 mins. On low
speed, beat in flour, baking powder and salt alternately with milk. Fill
muffin cups 1/3 full and place 1 unwrapped chocolate egg in the center of
each. Top with remaining batter, to 2/3 full. Bake 18 to 20 mins or til top
springs back when touched. Cool. Frost as desired.
Yields
24 Servings