Lemon & Poppyseed Muffins (Low FODMAP)

Lemon & Poppyseed Muffins (Low FODMAP)

Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 muffins


  • 1 cup low FODMAP self raising flour
  • 1 cup low FODMAP plain flour
  • 1/2 cup caster sugar
  • pinch salt
  • 2 tbsp poppy seeds
  • zest of 1 lemon
  • 50 grams melted butter
  • 2/3 cup low FODMAP milk
  • 2 eggs


  1. Preheat the oven to 160C and line or grease 8 holes of a standard muffin tin.

  2. In a large mixing bowl, combine the flours, caster sugar, salt, poppy seeds and lemon zest, mixing until combined.

  3. Make a well in the centre of the dry ingredients.

  4. Add the melted butter, milk and eggs to the well and whisk them into the dry ingredients until a smooth batter forms.

  5. Divide the mixture between the 8 muffin holes.

  6. Bake in the oven for 20 minutes or until risen and golden, and a skewer inserted comes out clean.

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