Sheep Muffins

These cute muffins are almost too cute to eat. They are egg free so perfect for cooking with little ones – no cracked eggs on the floor or fishing out broken shell! They are lower in sugar than standard muffins but with the icing and marshmallow ears they definitely still feel like a sweet treat. Pre-weighing the ingredients makes life easier when baking with little ones.

Ingredients

• 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

To Decorate

• 60g Icing sugar

• 60g cream cheese

• Edible eyes

• 6 small chocolate eggs, halved

• Mini marshmallows

Method

1. Preheat oven to 200C/180C fan.

2. Adults: Melt the butter in a microwavable bowl. Leave to cool slightly to ensure it is safe for little hands.

3. Let your little bakers pour the flour, baking powder and sugar into a large mixing bowl. Mix well.

4. Help them to carefully pour in the melted butter and milk. Add the lemon juice and rind.

5. Mix until all the ingredients are combined.

6. Ask your little chef to place paper cases in the muffin tray and then help them to spoon the mixture into all 12 cases.

7. Pop into the oven for 18 minutes until golden and a cake flour, baking powder and sugar comes out clean.

8. Meanwhile, sieve the icing sugar into a bowl and combine with the cream cheese and whisk well until smooth and slightly thickened.

9. Once the baked have cooled, let your little ones spread the icing over the muffins and then stick on the sheep faces (the halved mini choc eggs).

10. Let them have fun sticking the mini marshmallows all over the muffin and adding the eyes.

Top Tip

These are best eaten on the day but you can keep them in an airtight container for up to three days.