Cinnamon and Walnut Muffins

With a crunchy filling...

Cinnamon and walnut muffins

280 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
60 g white sugar
1 egg
150 ml sour cream
180 ml milk
60 ml sunflower oil
1 tsp vanilla essence

Filling:
85 g light brown soft sugar
85 g chopped walnuts
2 tsp ground cinnamon

Prepare the filling by combining all the ingredients and keep aside.

In a bowl sift the flour, baking powder, bicarbonate of soda, salt and sugar.

In another bowl, beat the egg with a fork and stir in milk, sour cream, oil and vanilla essence.

Pour the wet mixture into the dry and stir until just combined.

Spoon half the batter into the muffin cases. Add half of the filling mixture. Spoon the rest of the batter and top with the filling mixture left.

Bake for 23 minutes in a preheated oven (195C).