Prep 10 mins
Cooking 25 mins
Makes 8 muffins
These Caramilk Protein Muffins are super soft and fluffy with a gooey caramilk centre!
Preheat the oven to 180C and grease and line 8 holes of a standard muffin tray.
In a large microwave safe bowl, melt the butter.
Stir in the caster sugar until smooth.
Add the egg, oil, milk and vanilla and stir until smooth.
Sift in the flowers, baking powder and salt and stir until the batter is smooth and everything is evenly incorporated.
Add in the chopped Caramilk and stir into the mixture.
Divide the mixture evenly between the holes of the muffin pan.
Bake for 20-25 minutes or until the muffins are golden brown and an inserted skewer comes out clean.
Allow to cool completely before making the icing. Whisk together the softened butter, icing sugar and melted Caramilk. Spread on each muffin and top with a square of Caramilk.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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