Raspberry Muffins – Low FODMAP Recipe Of The Week

Fancy yourself a low FODMAP baker? Well this week’s low FODMAP recipe is for you!

A delicious low FODMAP raspberry muffin recipe – featuring a FODMAP Friendly certified product from Liddells! Swapping out lactose containing milk for a lactose-free option from Liddells is a great way to reduce the lactose content of your recipe.

Serves: 12 Muffins

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ingredients:

• 2 Cups Gluten Free Self Raising Flour
• 1 Cup Brown Sugar
• 2 Large Eggs
• ½ (Half) Cup Canola Oil
• 1 Cup Of Liddells Lactose Free Milk
• 1 Tsp Of Lemon Juice
• 1 Tsp Vanilla Extract
• 1 Cup Raspberries (Fresh Or Frozen)

Steps:

1. Preheat Oven To 170C Fanforced (190C Conventional).
2. Line A 12 Hole Muffin Tin With Paper Cases.
3. Mix Gluten Free Flour With Brown Sugar In A Large Bowl And Set Aside.
4. Whisk Eggs With Oil, Milk, Lemon Juice And Vanilla.
5. Gently Stir Into Flour Mix Until Just Combined. The Mixture Will Be Thick And Slightly Lumpy. Do Not Over Mix Or Your Muffins Will Be Tough.
6. Fold Through The Raspberries.
7. Place In 12 Muffin Cases. Bake In Oven For 20 -25 Minutes, Until A Skewer Inserted Comes Out Clean.
8. Remove From And Cool On Wire Racks.

Certified Product Used In This Recipe

Liddells Lactose Free Full Cream Milk

Rich, creamy and full of dairy goodness from farm-fresh cow’s milk—just with none of the lactose.