Stuffed Easter Eggs

For the filled Easter eggs, preheat the oven to 200 degrees top/bottom heat. Prepare the fillings Nutella, marzipan (possibly colored), some peanut kernels (chopped) peanut butter and a few chocolate candy.

Mix egg, sunflower oil, salt, sugar, vanilla sugar and milk. Then stir in the flour with the baking powder. Grease and flour Easter egg baking molds or those with spring motifs (best 2 molds, mass results with with 10 eggs).

Alternatively, you can also use muffin tins. Fill 3/4 with the batter. Then put Nutella in the middle of the eggs with a small teaspoon on top. Then press in a small dollop of marzipan.

In the next eggs put peanut butter and sprinkle with the chopped peanuts.

For the last version, just press a chocobon in the center. Bake in the oven for about 15-20 minutes until light brown. Test with chopsticks.

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