Caramilk Muffins
Servings: 12
Equipment
- Muffin pan
- Cupcake/muffin liners
- Whisk and bowl
Ingredients
- 1 egg
- 2/3 cup sugar
- 1/2 tsp vanilla essence
- 1/2 cup oil
- 3/4 cup milk
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1 bar Caramilk (180g) Chopped into 1/2cm chunks
Instructions
- Preheat your oven to 180c. Lightly spray your muffin pan or use muffin liners.
- Chop the caramilk, set 1 row aside if using to top the muffins or to drizzle.
- Place egg and sugar in a bowl and mix well.
- Add vanilla, oil and milk and whisk well.
- Add in the flour and baking powder and gently mix until just combined, do not over mix as this will cause the muffins to be dry.
- Add in the chopped caramilk and gently mix to disperse through the batter.
- Fill each muffin hole almost till the top until all the batter is finished.
- Place in the oven for 15-17 mins or until lightly golden on the tops and a skewer comes out clean.
- Let cool in the muffin pan.
- Once cooled, remove from the muffin pan and enjoy!
Notes
Store in an airtight container for 1-3 days at room temperature. Can be stored in the freezer for 1-2 months in an airtight container, leave at room temperature to defrost completely before eating.