Caramel Easter-Egg Muffins

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

1. 1

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

2. 2

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

3. 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.

4. 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.