I wanted to bake these GF muffins when I came across your site and in typical fashion i didn't have this or that but still went ahead! First I had to convert to the metric system. I didn't have any muffin cases left so opted to use the cup cake ones found in the larder. I added 1 tbsp of double cream to the yogurt, to increase the fat content, realised I only had 1 egg so I added 6 quails eggs. I didn't have enough sultanas so I made up the weight with dried apricots and used Doves Farm GF white flour. Our family are not so keen on sweet and have found through trial and error, using recipes from our continental neighbours, to reduce sugar by 1/3 or 1/2 if there is a lot of fruit. On a whim I added 1 tsp of allspice and 1 tsp of mixed spice with vanilla sugar for the topping. I ran out of cup cake cases and had plenty of mixture left so I used a cup cake pan. These are flatter and needed less mixture than the cases. Outcomes: The cup cakes made in the case we're scrummy warm a bit like our fruit scones and when cold tasted fantastic with butter and or cream (I tried both). The smaller ones reminded me of our rock cakes bursting with sweet fruitiness when warm and equally tasty when cooled. Despite the limitations of my larder a rounding success and I've secured myself a brilliant basic recipe. Thank you.

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