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Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases.
Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper. Add one of the fillings and spoon into prepared muffin cases.
Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool.
Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.