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Caramel Easter-Egg Muffins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)352.262
Energy (kCal)10942.13
Carbohydrates (g)500.5299
Total fats (g)915.4941
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self raising flour 2 1/4 cups - - - -
    caster sugar 2/3 cup - - - -
    butter 125 melted cooled 10687.5 491.0625 333.9375 900.0
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    egg 2 143.0 0.72 12.56 9.51
    vanilla essence 1 teaspoon - - - -
    chocolate easter egg 12 caramel-filled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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