Blueberry and cinnamon muffins

Ingredients

1 egg

85 ml sunflower oil

125 ml milk

½ tsp vanilla essence

5 oz self-raising flour

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

3 oz caster sugar

2 oz blueberries

For the icing

75g mascarpone

Icing sugar

To decorate

Blueberries

2 tbsp golden caster sugar

1 tsp cinnamon

Method

1. Preheat the oven to 180°C.  Place 6 muffin cases in deep-hole muffin tins.
2. In a large mixing bowl, add the egg, oil, milk and vanilla essence and beat well.
3. Sift in the flour, baking powder, salt, cinnamon and sugar, and use a large metal spoon to fold the ingredients together.
4. Fold in the blueberries.
5. Carefully spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean. 
6. To make the icing, place the mascarpone in a mixing bowl and sift in the icing sugar, mixing until you get a smooth, thick paste. 
7. In a small bowl, mix together the sugar and cinnamon.
8. Once the cakes are completely cool, cover with a swirl of icing, then sprinkle with the cinnamon sugar and decorate with a few blueberries.