baked some easter noms...

Seeing as it has turned into such a lovely cold, rainy afternoon, I decided to bake something yummy and Easter-y (and enlisted V to help me). My late Nana always used to make these delicious little Easter muffins, with little caramel Easter eggs inside, so I dug out her recipe and set to work.

We haven't had these muffins since she passed away in 2007, so I figured I would take them around to my parents' house tomorrow to have after dinner.

Caramel Easter Egg Muffins
Ingredients:
2 1/4 cups self-raising flour
2/3 cup caster sugar
125g butter, melted, cooled
3/4 cup milk
2 eggs
1 teaspoon vanilla essence
12 small caramel-filled Easter eggs

Method:
1. Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper cases.
2. Sift flour into a large bowl. Stir in sugar.
3. Whisk butter, milk, eggs and vanilla essence together.
4. 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).
5. 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.
6. 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.

The yummy ingredients - the eggs are from my parents' happy hens!

I always find a gigantic mixing bowl is a must whenever baking...

As Faux Fuchsia would say, this is not a recipe for those people who are afraid to use real butter!

A little caramel easter egg goes in each patty-pan...

All the patty-pans seemed so FULL. I was slightly concerned about the possibility of a mass overflowing...

But they turned out PERFECTLY!

May I just say.... om nom nom nom

Here's hoping some last till tomorrow!

xoxo