Spiced Courgette and Orange Muffins
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A tasty low FODMAP afternoon treat
Ingredients
  • 1 heaped tablespoon linseeds
  • 1 heaped tablespoon sultanas
  • Grated zest and juice of 1 orange
  • 50g walnuts (or pecans make a nice substitute)
  • 215g gluten free self raising flour (I used Doves Farm)
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 heaped teaspoon ground allspice
  • 120g soft brown sugar
  • 100ml vegetable oil (I use rapeseed)
  • 1 large egg
  • 300g courgette, finely grated
  • 100g icing sugar
Instructions
  1. Preheat the oven to 180 degrees C and line a 12-hole muffin tray with muffin cases
  2. Place the linseeds, sultanas and 50ml of orange juice into a small bowl then mix and set aside for 10 minutes
  3. Meanwhile put the walnuts onto a baking tray and toast them in the oven for 5 minutes then finely chop
  4. Sift the flour into a bowl, add the baking powder, bicarbonate and ground allspice then stir well to mix them together
  5. In another large bowl use a whisk to beat the egg, oil, sugar and teaspoon of orange zest before mixing through the grated courgette, chopped walnuts then sultana, linseed and orange juice mix
  6. Add the flour mixture and use a large spoon to fold it all together until combined but not over-mixed
  7. Spoon the mixture into the muffin cases and bake for 20-25 minutes. Use a metal skewer to test the centre of a muffin, if it comes out clean they're cooked, if not put them back in the oven and test again after a few minutes
  8. Cool on a wire rack then mix 1 tablespoon of orange juice with the icing sugar and drizzle over the cooled muffins
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-spiced-courgette-and-orange-muffins/