Blueberry and Cream Muffin Stack
Ingredients
- 30g mashed banana
- Handful of blueberries
- 25g yoghurt (I use vanilla soya)
- 25g milk (I use soya)
- 25g sunflower spread
- 1 tsp vanilla extract
- 50g self-raising flour (I use gluten free)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp xanthan gum
- Squeeze lemon juice
Preparation
Preheat oven to 180C / 350F / Gas Mark 4.
In a food mixer, beat the sunflower spread and banana together until creamy.
Add the yoghurt, soya milk, juice and vanilla extract and mix.
Fold in the powders, flour and blueberries.
Pour into a muffin case and cook for 10 mins.
When cool, slice and fill with vanilla yoghurt.
