It's a WRAP!

Transportable sweet treats, ideal for outings

- ROSE FOOKS

Blueberry muffins

A light and fluffy cake with a pop of berry in every bite.

PER SERVING 324 cals, 21g fat, 10g sat fat, 29g carbs

MAKES 12

PREP 20 mins COOK 30 mins

*60g gluten-free plain flour

*1tsp xanthan gum

*Pinch of cinnamon

*100g ground almonds

*225g golden caster sugar

*60g white chocolate, grated

*200g blueberries 1tsp vanilla extract

*175g unsalted butter, melted

*6 medium free-range eggs, lightly beaten Icing sugar, for dusting

YOU WILL NEED

*12-hole muffin tray, lined with paper cases

Heat the oven to 160C Fan/ Gas 4. Put the gluten-free flour, xanthan gum, cinnamon, ground almonds, sugar, white chocolate and blueberries into a mixing bowl. Add the vanilla, melted butter and eggs, mixing just to combine.

Divide the mixture between the muffin cases and bake for 30 mins or until an inserted cocktail stick comes out clean. Cool on a wire rack. Dust the muffins with icing sugar before serving. With a chocolate filling, our twist on these historic pies is unmistakably a teatime treat.

COOK'S TIP

For an extra flourish, drizzle some melted white chocolate on top.