CINNAMON SWIRL TEACAKE MUFFINS

TOPPING

1/2 cup plain flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, melted

BATTER

2 cups  self raising flour

3/4 cup sugar

3/4 cup canola oil

1 cup milk

1 egg

1 1/2 teaspoons vanilla

CINNAMON SWIRL

1/3 cup sugar

1 1/2 teaspoons cinnamon

preheat oven to 180c. (350 f.) line 1 x 12 hole large muffin tin with paper patty pans or 2 x standard muffins tins....make 12 large or 18 standard.

mix all the ingredients for the topping together until just combined. put aside.

mix the cinnamon and sugar together for the swirl and put aside.

for the batter...in a large bowl, stir the flour and sugar together. stir in the rest of the ingredients until just combined.

evenly distribute the batter between the patty pans. 

sprinkle the batter evenly with the cinnamon sugar and lightly swirl through with the end of a teaspoon.

evenly place small blobs of the topping mix over the top of the batter.

cook for approx. 20 - 22 minutes or until golden and a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

drizzle with icing.

ICING

1 cup icing sugar

1 teaspoon vanilla

enough milk to make a just runny paste.

mix all together and drizzle over the muffins.