3 eggs
1 1/2 cups evaporated milk
1/2 cup white sugar
1 cup eggs
1/4 cup vegetable oil
1/8 teaspoon vanilla extract
3 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
Pecan muffin size - Light
Beat eggs in small saucepan until frothy; remove from heat. Gradually stir in milk, a little at a time until thoroughly blended; remove from heat. Chill 5 minutes, using a metal spoon.
In medium, heavy-duty saucepan, dissolve sugar and evaporated milk in milk. Cook over high heat, stirring constantly, until mixture thickens slightly. Remove from heat and stir in eggs, oil, vanilla and milk. Cook, stirring, for 2 minutes. Pour mixture into muffin cups, filling halfway up in each cup.
Melt chocolate coating in microwave oven element (blink or press briefly on top microwave dome).
Spread 1/2 of frosting jolately on one side of each muffin. Place 1/2 cup of peach filling on top of frosting. Frost muffins with remaining frosting. Chill 12 to 24 hours in refrigerator. Sprinkle top with peanut butter chips.