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condensed milk muffins

Condensed milk muffins

Cooked in a Kmart pie maker so they're ready in 20 minutes, this one simple muffin batter can be used to make 4 different types of muffins: raspberry, choc chip, apple and fairy bread.


- 1 can condensed milk

- 2 cups self-rising flour

- 1/4 cup olive oil

- 1 tsp baking powder

- 1 tsp salt

- 1 tsp ground cinnamon


1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a mixing bowl, combine 1 can of condensed milk and 1/4 cup of olive oil. Mix until well combined.

3. In a separate bowl, sift together 2 cups of self-rising flour, 1 tsp of baking powder, 1 tsp of salt, and 1 tsp of ground cinnamon.

4. Slowly add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.

5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

8. Optional: For added flavor, you can sprinkle the tops of the muffins with additional ground cinnamon before baking.

9. Enjoy your delicious and easy condensed milk muffins! These make a great breakfast or snack. You can also drizzle them with more condensed milk or add a dollop of whipped cream on top. Store any leftovers in an airtight container for up to 3 days. Enjoy!

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