Cinnamon Swirl Muffins

250g self-raising flour

1 tsp baking powder

110g caster sugar

1 egg, lightly beaten

225 ml milk

85g butter, melted

2 tsp ground cinnamon

75g soft light brown sugar

1. Preheat the oven to 190deg C/ Gas Mark 5. Grease a 12 cup muffin tin or line 12 cups with silicone muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
2. For the Muffins, mix the flour, baking powder and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined and slightly lumpy.
3. Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a cocktail stick or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
4. Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen, if you get the chance.