250g gluten free self-raising flour

1 tsp bicarbonate of soda

140g raspberries

100g bar lactose free white chocolate, cut into chunks

100g bar lactose free dark chocolate, cut into chunks

100g golden caster sugar

2 eggs, beaten

150ml pot lactose free  yogurt

100g lactose free butter, melted

Serves - 4


Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases.

Sift the gluten free flour, and bicarbonate of soda into a large bowl, then stir in the raspberries, lactose free chocolate and sugar.

Add the beaten eggs, lactose free yogurt and then the lactose free butter and stir to combine.

It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.

Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

Recipe adapted from: Good Food
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