INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup margarine, softened
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 24 small chocolate eggs, unwrapped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.