Cinnamon roll muffins: Cinnamon ruffians.
Inspired by: https://somethewiser.com/2015/12/cinnamon-roll-muffins.html and https://glutenfreecuppatea.co.uk/2019/04/28/gluten-free-chocolate-chip-muffins-recipe-dairy-free/

Ingredients

Dry ingredients

250g GF plain flour

•     2 tsp baking powder

•     ½ tsp salt

• 1/4 tsp xanthun gum

Wet ingredients

•  50g caster sugar

• 40g melted butter, cooled slightly

•  2 medium egg

• 40g plain yoghurt (I used Fage Greek yoghurt)

• 60g oil

• 240ml milk

Filling

•     220g brown sugar

•     3 teaspoons ground cinnamon

•     Handful coarsely chopped pecans or walnuts

•     40g melted butter

• Splash of vanilla

Method

1. Preheat oven to 180C fan / 200C. Put muffin cases into 12 hole tin.

2. Gently melt the butter

3. Mix wet in one bowl

4. Mix dry in another

5. Fold gently together. It will be lumpy. That's fine. Don't overmix! Leave it for the dry to absorb the wet.

6. Meanwhile, mix filling

7. Add tablespoon of lumpy muffin liquid to each case. Sprinkle over a big pinch / teaspoon of filling. Repeat: second tbsp muffin, second tsp filling.

8. Oven for 12 minutes

9. Eat while hot