Serves: 12
Prep: 10 minutes Cook: 20 minutesLow FODMAP muffins are great served as snacks or treats when entertaining. They also freeze and reheat well, meaning you can pull them out of the freezer whenever you’re hungry. Here is a delicious, easy recipe for savoury low FODMAP muffins that is easy to modify to suit your taste or inspiration (see the tips below)!
| ingredients |
|---|
|
1 ¼ cup tapioca flour |
|
1 ¼ cup maize flour |
|
5¼ tsp baking powder |
|
1¾ tsp xanthan gum |
|
¾ cup oat bran |
|
3 eggs |
|
¾ cup cream |
|
¾ cup milk, low fat, lactose free milk |
|
1 cup feta cheese, crumbled |
|
1 cup capsicum, red, finely diced |
|
¾ cup basil leaves (roughly chopped) |
|
Grated cheese for top of each muffin |
|
Paprika, to top each muffin |
Preheat oven to 160°C/320°F and on a lower shelf of the oven, half fill a baking tray with boiling water (see tip below).
Sift flour, baking powder and xanthan gum into a large bowl, then add the bran (mix again).
In a separate bowl, whisk eggs with the cream and milk.
Add capsicum, crumbled feta and basil to the egg mixture.
Make a well in the flour mix and fold wet mix into the dry ingredients (you may have to add more milk to achieve a dough that is slightly sloppy, but not too wet).
Place large muffin cases in a muffin tray and spray well with canola oil.
Fill muffin cases (see tip below) and tap down top surface with a wet finger.
Sprinkle the top of each muffin with grated cheese, then paprika.
Bake for about 17 minutes until golden brown (an inserted skewer should be clean when removed).
Cool in the tray for 5 minutes, then place on a wire rack to cool further.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1104 Kj / 264 cal |
| Protein | 5.40g |
| Carbohydrates | 36.00g |
| Sugar | 2.70g |
| Total Fat | 10.80g |
| Saturated Fat | 6.80g |
| Fibre | 1.30g |
