CINNAMON SCROLL MUFFINS

2 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons melted butter, cooled
1 egg
1 cup milk

FILLING
1 cup brown sugar, not packed
3 teaspoons ground cinnamon
3 tablespoons melted butter

preheat oven 190 c.  line  a 12 hole muffin tin with paper
liners, (or a 6 hole texas muffin tin ).

in a large bowl, place the flour, sugar and salt.

in a separate bowl, mix the butter, egg and milk.

stir the egg mix into the dry mix until just combined.

mix the filling ingredients together. lightly fold half the
mix into the batter.

evenly divide the batter into the paper liners and sprinkle
each with the rest of the filling mix.

cook for 12 - 15 minutes for 12 hole or  approx. 20 - 25 minutes for texas size. should be bouncy to touch on  top and a skewer should come out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

ice.

ICING

1 cup icing sugar
1 tablespoon butter
1 teaspoon vanilla
milk

mix the icing sugar, vanilla and butter together to make a
slightly thin paste.  spoon over muffins.

serve with butter.