Wow, guys. This recipe took me a loooong time, and many failed attempts to perfect. Trying to make low FODMAP muffins that are also as healthy as possible is one hard job.
Attempt one: the muffins were dense and doughy, and there was no orange flavour. Huge fail.
Attempt two: even worse consistency, but the orange and poppy seed flavour was spot on. Okay, so I got 50% of the recipe right.
But you know what they say; third times a charm!
I made a lot of changes to the recipe the third time round to make them fluffier, sweeter and bouncier than before.
The important thing is not to overmix the mixture, and to get enough rise in the dough. If you mix it too much, the muffins will be denser and heavier (and overall not as enjoyable to eat).
These muffins are perfect for an afternoon tea or when you’re having some friends over. I also whipped up some basic buttercream icing flavoured with orange, but these muffins could be eaten with or without the icing. They’re a lot healthier without, I’ll give you the tip.
What’s your favourite muffin flavour? Did you try out this recipe? Let me know in the comments below!
Orange and Poppy Seed Muffins
- 2 cups gluten free self-raising flour
- 1/2 cup brown sugar
- 2 tbsp mixed spice
- 3 tbsp poppy seeds
- zest and juice of 2 oranges
- 1/4 cup rice malt syrup
- dash vanilla essence
- 1 egg
Grease a 12-hole muffin tin and preheat the oven to 150 degrees (I did not use fan-force for this recipe)
Mix all the dry ingredients together in a large bowl. Ensure there are no lumps in the mixture and everything is well encorporated.
Add all the wet ingredients and stir until the mixture is just combined. Do not overmix or the muffins will be tough.
Distribute the mixture evenly into the muffin tray and cook until they are golden, bounce back to the touch and a skewer inserted can be removed cleanly.
If desired, top with a basic buttercream with some orange juice and zest included.