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
Zest of 1 lemon
1 tsp vanilla essence
1 cup plain yoghurt
- 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.