Caramel Filled Easter Egg Muffins

1. 1

   Sift the flour and sugar into a large bowl.

2. 2

   Combine the peanut butter, milk and eggs in a separate bowl until smooth.

3. 3

   Mix liquid into the flour until just combined.

4. 4

   Spoon one tablespoon of mixture into 12 x 1/2 cup capacity, non-stick muffin pans.

5. 5

   Add an Easter egg to each muffin and then top with a further two tablespoons of mixture.

6. 6

   Bake at 200C for 20 minutes or until cooked and firm when pressed in the middle of the muffin lightly with a finger.

7. 7

   Serve warm or cold.

No additional tips available.