These are #strawberry and #blueberry #glutenfree #muffins.

18 days of #breakfast with #yoghurt muffins (minus one I just had for #afternoontea ) 😁

Recipe:

In a mixing bowl add;
2 cups - gluten free SR flour
2 tablespoons - gluten free custard powder
1 cup - coconut sugar

Mix into dry ingredients;
2 eggs
3/4 cup - rice bran oil
3/4 cup - milk

Fold in 1 & 1/2 cups frozen strawberries and 1 cup frozen blueberries (can use fresh too).

In greased muffin tins, bake at 180C for 25 minutes.

Best eaten when hot (so I microwave for 40 seconds in the morning before adding the yoghurt)!