What you’ll need
½ cup The Healthy Baker Plain Flour
1 cup The Healthy Baker Self Raising Flour
114g butter
½ cup caster sugar
1 egg
¼ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
20 squares Caramilk, chopped finely
For the icing
45g butter, softened
150g icing sugar
4 squares Caramilk chocolate, melted
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.
