We made some gluten free white chocolate chip muffins.
100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain gluten free flour
2 tsp baking powder
1 tsp bicarbonate of soda
100g pack white chocolate chips
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 the kind I like in Waitrose.
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, 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 white 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.