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
Preheat the oven to 180 degrees C and line a 12-hole muffin tray with muffin cases
Place the linseeds, sultanas and 50ml of orange juice into a small bowl then mix and set aside for 10 minutes
Meanwhile put the walnuts onto a baking tray and toast them in the oven for 5 minutes then finely chop
Sift the flour into a bowl, add the baking powder, bicarbonate and ground allspice then stir well to mix them together
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
Add the flour mixture and use a large spoon to fold it all together until combined but not over-mixed
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
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/