Ingredients


100g/4oz lactose free butter

250g/9oz self-raising gluten free flour

1 tsp bicarbonate of soda

100g/3½oz golden caster sugar, plus 2 tsp for sprinkling

100g/3½oz blueberries

1 lemon, zest only

2 free-range eggs

150ml/5fl oz lactose free yogurt

2 tbsp lactose free milk

12 tsp low FODMAP lemon curd


Serves - 6





Method


Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.

Melt the lactose free butter in a small pan over a low heat then set aside to cool for a few minutes.

Sift the gluten free flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.

Beat the eggs with a large whisk until smooth then beat in the lactose free yogurt, milk and melted butter until well combined.

Stir into the gluten free flour mixture with a large metal spoon until very lightly mixed.

Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar.

Bake for 20 minutes or until well risen and golden-brown.

Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)


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 - Lemon and blueberry muffins
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