Ingredients: 2 cups cake flour / HCW Gluten Free Flour Mix 3 tbsp HCW Chia Seeds 1 tsp baking powder ¼ tsp baking soda ½ tsp salt 8 tbsp butter, softened 1 cup HCW Erythritol & Stevia Blend 2 eggs Zest of 1 lemon 1 tsp vanilla essence 1 cup plain yoghurt Method:
- Preheat oven to 180°C (conventional oven) or 160°C (fan assisted oven). Prepare muffin tin with non-stick spray.
- In a small bowl combine the flour, chia seeds, baking powder, baking soda and salt. Set aside.
- Cream butter and Erythritol & Stevia Blend together until light and fluffy. Beat in eggs, 1 at a time. Mix in lemon zest and vanilla essence. Using a spatula mix in the flour and yoghurt until just combined.
- Fill muffin tins about 2/3 full. Bake for 18-20 minutes.