250 grams of Bob's Red Mill 1to1 Baking Flour
50 grams of butter - melted
2 teaspoons baking powder
100 grams castor sugar
150 grams white chocolate drops
150 grams blueberries - fresh or frozen
1/2 teaspoon of vanilla essence
Preheat your oven to gas mark 4.
Prepare a 12 quantity bun tin with muffin sized papers.
Mix all the dry ingredients together except for the chocolate drops and blueberries.
Mix all the liquid ingredients together.
Pour the liquid ingredients into the dry cake mix and stir well making sure you get all the flour incorporated and then add the white chocolate drops and the blueberries, mix again but not for too long.
Use a large ice cream scoop and place one scoop in each of the muffin cases.
Place in the middle of the oven. Cook until they are browning on the top. Mine took 32 minutes, normally muffins are quicker than this but when you use gluten free flour they seem to take longer. Anywhere from 22 minutes onwards so just keep an eye on them.
If you want to bake these without gluten free flour just replace the flour with 250 grams of Be-Ro self raising flour or equivalent.
Enjoy with a cup of your favourite hot drink.
I cut one open so you can see how light they are. They are the nearest I have got to a gluten containing muffin and as you can see from the picture I don't have 12 left - families in!!