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
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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