1. Preheat the oven to 180°C (gas mark 6). Grease a mini-muffin pan or line it with paper liners.
2. In a bowl, whisk together the condensed milk, egg, oil, vanilla, and milk until smooth.
3. In another bowl, mix the flour, baking powder, and salt.
4. Gradually incorporate the dry ingredients into the wet mixture and stir gently until the batter is smooth. Do not overmix.
5. Divide the batter among the mini-muffin cups, filling them two-thirds to three-quarters full.
6. Bake for 10 to 14 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
7. Let the mini-muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
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