Friday, February 8, 2008

Caramel Easter-Egg Muffins

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

Preheat oven to 350° F. 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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