Ingredients
- 150 g caster sugar
- 150 g dairy free spread
- 2 tablespoons smooth peanut butter
- 3 eggs
- 150 g gluten free self raising flour
- 4 tablespoons blueberries
Instructions
- Preheat the oven to 180 oC
- Whisk together the caster sugar, dairy free spread and peanut butter
- Whisk in the eggs one at a time
- Fold in the flour and blueberries
- Divide between 8 muffin cases
- Bake in the oven for 25 minutes
- Allow to cool before enjoying
