I was sent a bottle to test - not really necessary as I'm already a big fan! - and decided to see if it would work in Blueberry Muffins. I was worried that the syrupy consistency in place of normal sugar might mean the mixture would be too sloppy and not cook through properly, but as you can see, this didn't turn out to be the case.
so, here is the recipe
SWEET FREEDOM BLUEBERRY MUFFINS
250g plain flour
2 tsp baking powder
a pinch of salt
125 ml skimmed milk
125 ml Sweet Freedom syrup
60 ml sunflower or rapeseed oil
125g fresh blueberries
This quantity should make 12, but I made 10 from it because I like having big muffins (fnarr fnarr.....).
Prepare your muffin tin by greasing it or spraying with non-stick spray (in case of spillages) and putting paper muffin cases in the holes, and pre-heat the oven to 190 degrees C.
Sieve together the flour, baking powder and salt into a large bowl. In another bowl, beat the egg then blend in the milk, Sweet Freedom and oil.
Make a well in the centre of the dry ingredients, then working quickly but gently, tip the liquid mixture into the well and fold together until just blended, then gently stir in the blueberries. Spoon into the paper cases and bake in the pre-heated oven for about 17 minutes, until risen and golden.
Try to wait for them to cool down a bit before you eat them or you'll burn your mouth on a burst blueberry (don't ask me how I know that).