Cinnamon swirl muffins

Name: Cinnamon swirl muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 275 g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp salt; 75 g caster sugar; 1 British Blacktail Free Range Medium Egg; 150 ml natural yogurt; 175 ml whole milk; 4 tbsp vegetable oil; 1 tsp vanilla extract

Layering a mixture of soft brown sugar, chopped nuts and cinnamon between batter is what creates the wonderful swirled interior of this Martha Collison muffin recipe.

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Vegetarian

Makes10
CourseSnack
Prepare20 mins
Cook20 mins
Total time40 mins

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275g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
75g caster sugar
1 British Blacktail Free Range Medium Egg
150ml natural yogurt
175ml whole milk
4 tbsp vegetable oil
1 tsp vanilla extract

For the filling

75g light soft brown sugar
75g almonds, chopped
2 tsp ground cinnamon

Line a 12-hole muffin tin with 10 muffin cases and preheat the oven to 200ºC, gas mark 6.
Combine the flour, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl and make a well in the centre.
Whisk together the egg, yogurt, milk, oil and vanilla in a jug, then slowly pour the wet ingredients into the dry ones. Using a balloon whisk, gently mix together until just combined. Don’t overmix the batter, as it makes the muffins tough.
In a bowl, combine the soft brown sugar with the almonds and cinnamon until well mixed. Spoon 1 tsp muffin mixture into each case, then sprinkle 1 tsp cinnamon sugar over the top. Repeat, alternating the mixtures, until the batter is used up. Sprinkle any remaining cinnamon mix over the top of each muffin.
Fill the 2 remaining holes in the tin with boiling water (this creates steam in the oven that helps the muffins rise) and bake for 15-20 minutes, or until risen and golden brown on top. Allow to cool briefly, then serve warm. The muffins will keep for up to 2 days in an airtight container, but are best enjoyed right away.

Typical values per muffin when made using specific products in recipe