Caramel Easter-Egg Muffins
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 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
directions
- 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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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia