Lemon & Poppyseed Muffins (Low FODMAP)
- 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
Preheat the oven to 160C and line or grease 8 holes of a standard muffin tin.
In a large mixing bowl, combine the flours, caster sugar, salt, poppy seeds and lemon zest, mixing until combined.
Make a well in the centre of the dry ingredients.
Add the melted butter, milk and eggs to the well and whisk them into the dry ingredients until a smooth batter forms.
Divide the mixture between the 8 muffin holes.
Bake in the oven for 20 minutes or until risen and golden, and a skewer inserted comes out clean.