250mlmixture of crème fraîche and low fat Greek yogurt.
100gwhite chocolate - chopped
a little icing sugar for dusting(optional)
Cream butter with sugar until pale and fluffy.
Beat in eggs, one by one.
Add vanilla extract and beat some more.
Sift in dry ingredients and mix in alternately with crème fraîche and yogurt.
Stir in 100g chopped white chocolate.
Spoon into 15 muffin cases.
Bake at 180℃ for 20 minutes.
Place onto a rack to cool, then dust with icing sugar if desired.
Can use all crème fraîche or all yogurt instead of a mixture of both.Adapted from The Great British Bake Off: How To Bake by Linda CollisterPlease note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.