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



  1. Preheat oven to 180°C (conventional oven) or 160°C (fan assisted oven). Prepare muffin tin with non-stick spray.
  2. In a small bowl combine the flour, chia seeds, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. Fill muffin tins about 2/3 full. Bake for 18-20 minutes.



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