Caramel Easter egg muffins
Prep:
15 mins
Cook:
10 mins
These are fab for using up leftover mini size solid or filled Easter eggs.
250g self-raising flour
130g caster sugar
125g melted butter, cooled
185ml milk
2 free range eggs
1 tsp vanilla extract
12 small caramel filled Easter eggs or squares of caramel chocolate, or caramel filled mini chocolates.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a 12 hole muffin tin with paper muffin cases.
Sift the flour into a large bowl, add the sugar and stir well to combine. In a large bowl, beat together the milk, cooled melted butter, eggs and vanilla extract until mixed thoroughly.
Add the wet ingredients to the dry and mix gently but thoroughly using a plastic spatula if possible until well combined. Don't over beat the mixture.
Spoon some of the muffin mixture into the paper cases until they are all about one third full.
Put an Easter egg into the middle of each.
Spoon over the rest of the muffin mixture, evenly filling the paper cases.
Bake the muffins for 20 minutes, or until light golden and cooked through.
Leave the cupcakes in the muffin tins to cool for 10 minutes.
Then turn out onto a wire rack to cool completely.
Serves
Makes 12
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Chocolate, Sugar
Recipe Type
Dessert, Kids Food, Left Overs
Level of Difficulty
Easy
