Cinnamon Roll Muffins

*Cinnamon Roll Muffins*
Makes 12

I have one word for these. WOW.  Trust me.

Filling and Topping:
145g soft light brown sugar (1 cup loose, not packed)
1 TBS ground cinnamon
180g chopped toasted pecans (1 1/2 cups)
3 TBS Melted butter

For the Muffin Batter:
280g plain flour (2 cups)
3 tsp baking powder
1/2 tsp salt
45g sugar (1/4 cup)
3 TBS butter, melted and slightly cooled
1 large free range egg
225ml whole milk (1 cup)
1 tsp vanilla

For the Glaze:
130g icing sugar (1 cup), sifted
few drops vanilla
60g cream cheese (2 ounces)
1 TBS milk

Make the filling combining the sugar and cinnamon in a bowl.  Blend together with your fingers, breaking down any lumps.  Stir in the pecans and butter.  Combine well and set aside.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a non-stick muffin tin really, really well.  Set aside.

For the muffins, measure the dry ingredients into a bowl and whisk together to combine.  Stir together the wet ingredients.  Add all at once to the dry ingredients and stir together just to combine. Gently fold in half of the cinnamon mixture. Divide this mixture between the prepared muffin cups, filling them about 2/3 full.  Top each with a portion of the remaining cinnamon mixture.

Bake in the preheated oven for 12 to 15 minutes or until well risen and the tops spring back when lightly touched.  A toothpick inserted in the centre will also come out clean.  Cool slightly and then whisk together all of the glaze ingredients until smooth.  Drizzle over the tops of the muffins decoratively.

Remove to a wire rack to cool completely.  If any are stuck (and if you have buttered properly, they won't) then you can gently release by running a round bladed knife around the edges.