50g zucchini, cut into chunks

1 lemon, zest and juice

1 egg

75g lactose free butter, melted

300g gluten free self-raising flour

½ tsp gluten free baking powder

½ tsp cinnamon

100g golden caster sugar

1 tub lactose free soft cheese mixed with 3 tbsp icing sugar, to make frosting

Serves - 6


Brush the muffin tin with oil. Switch the oven to 190C/ 170C fan/gas 5.

Grate the zucchini and put them in a large bowl. Grate the lemon zext and add to the bowl. Squeeze the lemon and add the juice to the bowl.

Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the lactose free butter and egg into the zucchini and lemon mix.

Sieve the gluten free flour, baking powder and cinnamon into the bowl. Add the sugar.

Mix with a spoon until everything is combined, but don’t worry if it is lumpy.

Spoon the mixture into the tin. Put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some frosting on each.

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 - Zucchini muffins