By The Magnificent Marshmallow Company

It's getting cold outside so what better than snuggling up and getting cosy with the assistance of a fudgy blueberry muffin.  Our photographer, Susan, who doesn't normally go for cakey things conjured these chewy, chocolatey, marshmallowy, fruity treats and found the smell whilst they were baking just too tempting.  She ended up going for a longer run the next day to compensate for her overindulgence.  As well as being delicious, they are egg free too.

150g caster sugar
75ml sunflower oil
1 teaspoon vanilla extract
250g natural yoghurt
1 teaspoon cider vinegar
180g plain flour
60g blueberry marshmallows chopped
2 tablespoons cocoa powder
2 tablespoons good quality chocolate chopped
2 tablespoons dried blueberries
1/2 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1/2 teaspoon salt

You'll also need paper muffin cases and a muffin tin and an electric mixer

Preheat oven to 170 degrees C fan/375 degrees F/gas mark 5
Place sugar, oil and vanilla extract in a large bowl and beat with the mixer for 1 to 2 minutes until well combined
Mix yoghurt and vinegar in another bowl and add to mixture then beat for a further 1 to 2 minutes
Add remaining ingredients and beat until just combined
Fill paper muffin cases until 3/4 full
Bake for 20 minutes or until spongy to the touch
Leave to cool and then indulge.

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Carla Renae Quan-Soon, trading as the Magnificent Marshmallow Company. Unit 1, Crofton Workshops, West Park, Thursby, CA5 6QR