This week on The Great British Bake Off is alternative ingredients week, I've made sugar free blueberry muffins. They taste no-way near as good as real muffins so an epic fail really. Oh dear first disaster of the series!

You'll need...
Muffin cases
250g Self-raising flour
1 level teaspoon baking powder
50g butter
5 tbps Splenda
175g blueberries
1 lemon, grated rind
2 large eggs
250ml milk

To make...
Pre-heat the oven to 200oC
Place the cases in two 6 hole muffin molds.
Put the flour and baking powder into a mixing bowl and rub the butter in with your fingers until the mixture looks like fine breadcrumbs.
Stir in the splenda, lemon rind and blueberries.
Mix together seperately the milk & eggs, then add it to mixture quickly, don't over mix it should be lumpy.
Spoon in the mixture into the paper cases filing nearly to the top.
Bake for 25 mins, until they have risen and are golden.