Whisk and bowl
Chopped into 1/2cm chunks
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!
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.