Caramel Easter-egg muffins
From najwax0x0x 14 years agoIngredients
- 2 1/4 cups self-raising flour shopping list
- 2/3 cup caster sugar shopping list
- 125g butter, melted, cooled shopping list
- 3/4 cup milk shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla essence shopping list
- 12 small caramel-filled Easter eggs* shopping list
How to make it
- Preheat oven to 180°C. 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.
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