This recipe is surprisingly inspired by something I had to eat at a 3 year old’s birthday party! My friend Catherine had made muffins very similar to these and I thought they would work really well as a low FODMAP recipe. These muffins are delicious and can be enjoyed for lunch or as a snack. As a slight twist you could reduce the amount of cheddar and add some blue cheese instead.
For more inspiration, have look at these low FODMAP snack ideas
Low FODMAP Spinach and Cheddar Muffins
Author: Louisa Reid
Recipe type: Muffins
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 12
Low FODMAP savoury muffins
Ingredients
- 200g baby spinach
- 1 tablespoon garlic flavoured oil
- ½ teaspoon grated nutmeg
- 250g gluten free self raising flour
- ½ teaspoon salt
- 150g mature cheddar cheese, grated
- 2 large eggs
- 250ml lactose free milk
- 100ml olive oil
Instructions
- Preheat the oven to 180 degrees C (gas 6, 400f), and line a 12 hole muffin tin with cases
- Heat the garlic oil in a large pan and add the grated nutmeg followed by the spinach
- Allow the spinach to wilt down, remove it from the pan, let it cool then squeeze out and drain any excess liquid then roughly chop and set aside, allow to cool for 5 minutes
- Place the gluten free self raising flour, salt, chopped spinach and most of the grated cheese into a large bowl
- Use a jug to measure the milk and olive oil then whisk the eggs into the liquid
- Pour the egg, milk and oil mixture into the bowl containing the other ingredients and mix to combine
- Fill the muffin cases ¾ full and sprinkle with the remaining cheese
- Bake for 20-25 minutes until golden (a skewer inserted in the centre should come out clean)
- Cool on a wire rack, any leftover muffins can be frozen
Love these – made them for the kids for lunch and they liked them too.
Thanks for the feedback Clare, it’s great the kids liked them too!
Delicious muffins, ate them as an a accompaniement with fodmap oriental carrot and parsnip soup the crunchy cheese topping was a bonus and I used spinach from the garden and snipped the spine from the older leaves.
Hi Josie, I’m really pleased to hear you enjoyed them! I love using veg from the garden 🙂
These were lovely. Will be making a big batch and freezing. Thank you.
That’s great to hear, really glad you enjoyed them 🙂
Don’t know what went wrong, but my batch went in the bin, crusty on the outside but very sticky inside and also they were stuck to the baking cases, could not get them out in one piece.
Hi Kathleen, sorry to hear that. I know that squeezing the excess liquid from the spinach can help the texture but not sure if that’s what went wrong in your case. Best wishes, Louisa