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For those last-minute baking needs!


Eeeeep - so my mom-in-law is flying overseas tonight and is popping in for tea this afternoon before her flight. So of course I have prepared a gorgeous chocolate cake, have fresh flowers all over the house and have purchased gifts for her to take to my sister-in-law in the UK. Not.

The truth is that I have been working on deadlines all morning, have only JUST managed to shower (and it is 11am) and have spent the last half hour playing Peek-A-Boo with Isabella.

Cue emergency baking book.

Thankfully, I found this quick and easy recipe for Cinnamon Swirl Muffins - and have all the ingredients in the house. Bonus!

Am sending you the recipe while I wait for them to come out the oven. Because I am thoughtful that way.

And they smell DELICIOUS!

Cinnamon Swirl Muffins

Makes: 10


250g self-raising flour
1 teaspoon baking powder
pinch of salt
110g castor sugar
1 egg, lightly beaten
225ml milk
85g butter, melted

For the cinnamon sugar:
2 teaspoons ground cinnamon
75g soft brown sugar


  • Preheat the oven to 190 degrees.
  • Grease 10 cups of a 12-cup muffin tin.
  • Mix together the sugar and cinnamon to make the cinnamon sugar and set aside.
  • Mix the flour, baking powder, salt and castor sugar in a large bowl. In a separate bowl, mix together the egg, melted butter and milk.
  • Add the wet ingredients all at once to the dry ingredients and mix briefly until only just combined.
  • Put a tablespoon of batter into the bottom of each muffin cup. Then add a heaped teaspoon of the cinnamon sugar, dividing it equally until finished. Then cover with the remaining batter. Use a skewer or sharp knife to gently swirl the mixture in each muffin cup until you achieve a marbled effect.
  • Bake for 18 - 20 minutes until cooked. Cool in the tin for 10 minutes before turning out onto a wire rack. Serve hot or cold.
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