I have literally just whipped these up after realising we don’t have much variety of breakfast things for tomorrow. It’s a small miracle that they’ve been a success as it’s the first time I’ve tried making them; I’m just concerned now that there won’t be any left for the morning (food doesn’t last long in this household!).
Unfortunately for me I have been suffering somewhat with my digestive system the last couple of months. I had such a good run of good health last year that it’s hit me hard and I’m back to the frustrating too-ing and fro-ing to the Dr. (I’m sure some of you can relate.)
I’m fairly certain these will work just as well with the same amount of ‘normal’ self-raising flour if you can eat it.
Makes 9 muffins (I tend to only make small amounts at a time, that way we don’t eat too many naughty things!).
50ml Corn Oil
2tbsp Natural Yoghurt
1tsp Vanilla Bean Paste
150g Gluten-Free Self-raising Flour
80g Golden Caster Sugar
1 large handful of blueberries
Demerara sugar to sprinkle on top
Pre-heat oven to 180 degrees C.
Mix the wet ingredients together and add the vanilla, cinnamon and flaxseed. Sieve in the flour and mix in the sugar and blueberries.
Spoon a heaped dessert spoon into each of the 9 muffin cases and sprinkle with demerara sugar before putting in the oven.
Place in the middle of the oven and check with a skewer after 15 mins. Best eaten warm, straight out of the oven.
Of course, you can swap blueberries for another fruit of your choice.