• 200g soft (dairy free) margarine
  • 200g caster sugar / 6 tbsp Stevia Sweetener
  • 1 tbsp vanilla extract
  • 3 eggs
  • 250g plain flour / 250g self-raising flour
  • 3 tbsp baking powder / none if using self-raising flour
  • 2 tbsp (lactose free) milk
  • 3 tbsp coco powder


  • STEP 1
    Preheat the oven to 180°C/350°F, Gas Mark 4 or 160°C for a fan assisted oven.
  • STEP 2
    In a large bowl, beat the butter, 180g caster sugar / 3 tbsp of Stevia sweetener and the vanilla extract together until the mixture is light and fluffy. Beat in the eggs, one at a time, then sift the flour, and baking powder if using plain flour, over the mixture and fold in with 2 tbsp of the milk.
  • STEP 3
    Separate 1/3 of the mixture into another bowl. Add the coco powder to that bowl and stir together until well mixed. Alternating the chocolate mixture with the vanilla mixture, put four half-teaspoons of both into each paper muffin case. Take a the back of a teaspoon and stir the vanilla and chocolate mixtures together so that they create a swirling pattern
  • STEP 4
    Bake for 25 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool.

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