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The Happy Chef – Nestled Egg Muffins

by Leigh Sackett

I love Easter and as my children get older it is refreshing that their Easter experience is more about the activities that they are involved with at church – the real Easter story, as opposed to bunnies and chocolate, etc. But then again, the OTHER Easter activities make for wonderful memories out in God’s glorious spring creation . . . Egg hunts in the bright green spring grass, warm breezes, flowers in bloom, birds singing and peepers peeping – all that new life, a wondrous reflection of the Risen Christ. There is no escaping the true meaning of Easter, God’s sovereignty is all around us.

This recipe is delicious for adults and so fun for children; a wonderful addition to the Easter morning celebration.

2 cups whole wheat flour

2 cups old-fashioned oats

1/2 cup sugar

2 tablespoons baking powder

1 1/2 teaspoons salt

2 eggs, lightly beaten

1 1/2 cups milk

1 cup raisins

3/4 cup vegetable oil

18 whole uncooked eggs, rinsed

In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine beaten eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400 degrees  for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm.

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