Tried and tested recipe 🙂
115g of butter
255g gluten free plain white flour
1tsp of bicarbonate soda
100g golden caster sugar
1 pack of white chocolate drops
1 lemon zest
150ml of low fat natural yogurt
4 tbsp of milk
Heat the oven to 180c
Line a muffin tin- makes about 8 large muffins
Melt the butter and set aside to cool.
Sift the flour, bicarbonate soda and sugar together in a bowl.
Add the blueberries, lemon zest and choc chips.
Mixed until evenly distributed.
Make a well in the centre of the bowl.
Beat the eggs together until smooth, add the yogurt, milk and butter and whisk well.
Pour this mix into the flour mix, stir gently.
Make sure all the flour is mixed in and you have created a batter.
Decide into the muffin cases and bake for 15 minutes or until golden brown.