Caramel Easter-Egg Muffins
- 2 1/4 cups self-raising flour
- 2/3 cup caster sugar
- 125 g butter, melted, cooled
- 3/4 cup milk
- 2 eggs
- 1 teaspoon vanilla essence
- 12 small caramel-filled chocolate easter eggs
- Preheat oven to 180u0b0C; line a 12 x 1/3-cup capacity muffin pan with paper cases.
- Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.
- Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't over-mix or your muffins will be tough). Spoon batter into cases so each is one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.
- Bake muffins for 18 to 20 minutes, or until light golden and cooked through. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.
flour, caster sugar, butter, milk, eggs, vanilla essence, caramelfilled chocolate easter eggs
Taken from www.food.com/recipe/caramel-easter-egg-muffins-269133 (may not work)