I made some gluten free chocolate chip muffins following a recipe from my blog. It was only after I started making them that I realised I didn’t have natural yogurt. Rather than throw the initial mixture away or go out to buy some natural yoghurt, I used some creme frache I had in the fridge.
Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
I bought my paper cases from Amazon, though I later found similar ones in Waitrose.
100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g creme frache
1 tsp vanilla extract
2 tbsp milk
250g plain gluten free flour
2 tbsp of cocoa
2 tsp baking powder
1 tsp bicarbonate of soda
100g of chocolate chips (dark or milk)
20g of fudge pieces to decorate.
Beat the butter and caster sugar together until pale and fluffy. Then add the eggs and beat in for about a minute. You then need to mix in the yogurt, vanilla extract and milk. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl with ¼ tsp fine salt.
Add this into the wet ingredients and stir in. Finally, fold in the chocolate chips and divide the mixture between the muffin cases.
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a metal skewer inserted into the muffin comes out clean.
Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container.
You can after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.