Caramel Easter-egg muffins

Name: Caramel Easter-egg muffins
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Ingredients: 337.50 gm self-raising flour; 141.90 gm caster sugar; 125g butter, melted, cooled; 193.13 gm milk; 2 eggs; 4.40 gm vanilla essence; 12 small caramel-filled Easter eggs*

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Prep Time: 35 minutes

Cook Time: 18 minutes

Total: 53 minutes

Servings: 12

Author : Alison Roberts

afternoon tea morning tea muffin

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper cases.

Step 2

Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.

Step 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 one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.

Step 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 completely.