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.

Recipe:

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

1 Egg

2tbsp Milk

1tsp Vanilla Bean Paste

1tsp Cinnamon

1tbsp Flaxseed

150g Gluten-Free Self-raising Flour

80g Golden Caster Sugar

1 large handful of blueberries

Demerara sugar to sprinkle on top

Muffin cases

Method:

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.

Enjoy!

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