Day #53: Easter Muffins and Easter Prayer

Tomorrow we will celebrate our Savior's Resurrection, so today was the perfect day to make the Easter Muffins from the 100 Muffin Cookbook. I plan to take these to our Sunday School Class tomorrow to enjoy.

I also wanted to share a Prayer that I received in an email from Holley Gerth (http://www.holley.dayspring.com/). I pray that you are reminded daily of God's Sacrifice in sending His only Son to die for you. And, I encourage you to respond with a heart of gratitude and obedience for this amazing expression of pure love. We serve a RISEN King, and I am so thankful that He lives inside of my heart!

On another note, the 100 Muffins in 100 Days adventure will be taking a mini-vacation as I spend some much-needed time away with my hubby and son :-). See you late next week! You are prayed for and loved!

Easter Prayer

LORD, Thank You for the gift of HOPE

You gave us on Easter morning.

Because of You we know

That no problem is too difficult

And even death does not have power over us.

Thank You for the gift of JOY

You gave us when
You were resurrected.
Because of you we know
That no matter how challenging life may be,
In the end we will rejoice again.

Thank you for the gift of LOVE

You gave us when

You laid down Your life.

Because of You we know

That there is no sin too great to separate

us and we are incredibly valuable to You.

Thank You for the gift of LIFE,

You gave us when You left the tomb.

Because of Easter we know this world

is just the beginning and we will spend forever

in heaven with You.

We celebrate You, JESUS,

With hearts full of praise and gratitude

For who You are and all You've done for us!

Amen.

-Holley Gerth
@Dayspring 2010, http://holley.dayspring.com

Easter Muffins

Ingredients:
oil or melted butter, for greasing (if using)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup light brown sugar
1cup buttermilk
2 large eggs
6 tbsp canola oil

FOR THE FROSTING:
6 tbsp butter, softened
1 1/2 cups confectioners sugar
1 tbsp milk
9 oz sugar-coated mini chocolate eggs, to decorate (I used whopper eggs)

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

Sift together the flour, cocoa, salt, and baking powder in a large bowl. Stir in the brown sugar.

Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then transfer to a wire rack and cool completely.

To make the frosting, put the butter in a large bowl and beat until fluffy. Sift in the confectioners sugar and beat together until smooth and creamy, then beat in the milk.

When the muffins are cold, put the frosting in a pastry bag with a large star tip attached, and pipe a circle around the top of each muffin to form a "nest". Place chocolate eggs in the center of each nest to decorate.