Ingredients


knob of lactose/dairy free butter

2 small or 1 large zucchini, cut into small cubes

250g gluten free self-raising flour

1 tsp gluten free baking powder

1 tbsp fresh oregano leaves or 1 tsp dried

3 eggs, lightly beaten

100ml lactose/dairy free milk

5 tbsp sunflower oil

2 red capsicum, skinned, cut into bite-sized pieces

85g lactose free cheddar, grated

100g brie or Camembert






Method


Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases.

Melt the lactose free butter in a pan and gently cook the zucchini for about 5 mins until softened.

Mix the gluten free flour, baking powder, oregano and some seasoning in a large bowl.

Make a well in the centre and add the eggs, lactose free milk and oil, stirring all the time to draw the gluten free flour into the centre. Beat for 1 min or so to make a smooth batter.

Add the zucchini, capsicum, two-thirds of the cheddar and all the Brie or Camembert to the batter, stirring well.

Divide between the muffin cases and sprinkle with the remaining cheddar.

Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature.


Recipe adapted from: Good Food


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Low FODMAP Recipe and Gluten Free Recipe - Brie, zucchini & capsicum muffins