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Ingredients

Dry ingredients

  • 1 and 1/2 cups whole wheat flour or sub white flour/spelt flour
  • 1/2 cup oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

Wet ingredient

  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup yogurt plain or Greek yogurt
  • 1/4 cup light brown unrefined muscovado sugar 1/2 cup makes for a sweeter muffin
  • 1 teaspoon vanilla extract or powder

Cream cheese glaze ingredients

  • 150 grams soft cream cheese
  • 2 tablespoons double cream
  • 1 teaspoon cinnamon
  • 1 tablespoon honey add 1 extra if you want your glaze super sweet.

Cinnamon and sugar mix ingredients

  • 1/4 cup light brown unrefined sugar
  • 2 tablespoons cinnamon

Instructions

  1. In a bowl add all the dry ingredients together and mix.

  2. In a separate bowl mix the wet ingredients together.

  3. Pour the wet in to the dry bowl and fold GENTLY. Lumps are okay

  4. In the muffin tin, add 2 tablespoons of the batter and then add 1 teaspoon of the cinnamon and sugar mixture. Swirl ONCE with a tooth pic gently. Finish with adding more batter on top, just enough to cover the sugar mixture and fill the tin.

  5. Sprinkle more of the sugar mixture on top of the muffins and pop it to oven for 19-20 mins. Careful they don't burn you want them nice and moist!

  6. When they come out of the oven make sure you let them rest for at least 20 mins. I know it's a long time but I have found they taste better when they are completely set and cool. You could always warm up again in the microwave or oven.

  7. When completely cool add the drizzle and DEVOUR!

How to make the cream cheese glaze:

  1. 1 big tablespoon of cinnamon, 250 grams of cream cheese and 2 tablespoons unrefined light brown sugar. Mix and then leave in fridge for 10 mins to firm up. Drizzle when muffins are cool.

How to make the sugar mix:

  1. 1/4 cup unrefined light brown sugar, 2 tablespoons cinnamon. (Trust me it's not a lot of cinnamon, it works). Mix together.

  2. Preheat oven to 180*C