Caramel Easter-egg muffins

Ingredients

• 2 1/4 cups self-raising flour
• 2/3 cup caster sugar
• 125g butter, melted, cooled
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla essence
• 12 small caramel-filled Easter eggs

Method

1. Preheat oven to 180°C. Line muffin pan with paper cases.
2. Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.
3. 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 half filled. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.
4. 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. Be very careful as the easter egg inside is very hot when first out of the oven…so be patient and wait for them to cool before doing a taste test!

Makes 12

Filed Under: Recipes