350g gluten free self-raising flour

1 tsp gluten free baking powder

100g light muscovado sugar

100g lactose free butter, melted

142ml lacctose free cream

2 medium eggs

finely grated zest of 1 lemon

150g punnet raspberries and blueberries

6 tbsp sparkling water

demerara sugar to sprinkle

Serves - 6


Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray.

Mix the gluten free flour, baking powder and sugar in a large bowl, add the melted lactose free butter, cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture – don’t over-beat.

Carefully stir in the fruit and finally the sparkling water, until just evenly combined.

Divide the mixture between the muffin cases – they should be nice and full.

Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden.

The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry & raspberry muffins