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150g caster sugar (granulated sugar for my US friends)
3 medium eggs 1 lemon zest & juice 1 courgette (grated) 100ml lactose free milk (I use rice milk) 200g raspberries 100g ground almonds (serving size will be low FODMAP) 200g rice flour 1tsp baking soda 50g dark chocolate chips |
Start by preheating your oven to 200c (390f) and line your muffin tray with cases.
Combine the lemon zest, ground almonds, rice flour, baking soda and dark chocolate chips in a mixing bowl and set aside. I prefer to make my own chocolate chips by chopping up a block of good quality dark chocolate. However, you can use any chocolate chips you like.
Using an electric mixer whisk the eggs and sugar at a high speed until they are light and fluffy. Take the bowl away from the mixer and add the lemon juice, raspberries, grated courgette and milk to your egg and sugar mix. Add the dry ingredients into this wet mixture, gently folding them in with a spatula, being careful not to knock all the air out of the mixture.
Spoon into your muffin tray and bake for 20minutes. Leave to cool on a wire rack.
Combine the lemon zest, ground almonds, rice flour, baking soda and dark chocolate chips in a mixing bowl and set aside. I prefer to make my own chocolate chips by chopping up a block of good quality dark chocolate. However, you can use any chocolate chips you like.
Using an electric mixer whisk the eggs and sugar at a high speed until they are light and fluffy. Take the bowl away from the mixer and add the lemon juice, raspberries, grated courgette and milk to your egg and sugar mix. Add the dry ingredients into this wet mixture, gently folding them in with a spatula, being careful not to knock all the air out of the mixture.
Spoon into your muffin tray and bake for 20minutes. Leave to cool on a wire rack.
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