Pre-heat oven to 400 degrees.

Beat egg until foamy in a small mixing bowl. Beat in oil, vanilla and milk. In a separate bowl, sift together all dry ingredients.

Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.

Using an ice-cream scoop, fill the cups. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. Sprinkle a little sugar on top for a little crunch.

Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.

For the toffee sauce, Melt butter and sugar over low heat. Wait for the sugar to melt and you ll see the mixture turn colour. Wait for it to turn a beautiful golden brown and add the condensed milk with a dash of milk and whisk till you get a nice sticky mixture.

Slather on the toffee generously over the warm muffins. And get ready for some lip smacking.