It’s that time of year again, my favorite, Easter! Chocolate to celebrate? I dunno who thought of that but I LOVE that idea!
I was going to give hot cross buns a go but my aunty dropped around a dozen and mum bought some so I thought I’d leave that idea for another day.

I didn’t buy enough caramel easter eggs, so 2 muffins were left with some random chocolate I found in the pantry.
These are good even if they aren’t warm. They are best after baking as the chocolate is still all soft and gooey. A nice treat for your Easter breakfast!

Caramel Easter-Egg Muffins
Taste.com.au

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*

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. Whisk butter, milk, eggs and vanilla essence together.

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. 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.

Hint: Make sure you don’t eat muffins while hot as the caramel inside the eggs will be very hot. * When Easter eggs are not available, use Rolo chocolates or pieces of caramel-filled chocolate.