FODMAP friendly carrot muffins. Carrot cake, in muffin form!
175g soft light brown sugar
200ml sunflower oil
3 eggs
200g rice flour
100g ground almonds (will be low fodmap in portion size)
1tsp bicarbonate soda
1tsp baking powder
1tsp cinnamon
1tsp vanilla extract
300g grated carrots
100g chopped walnuts
200ml sunflower oil
3 eggs
200g rice flour
100g ground almonds (will be low fodmap in portion size)
1tsp bicarbonate soda
1tsp baking powder
1tsp cinnamon
1tsp vanilla extract
300g grated carrots
100g chopped walnuts
Preheat your oven to 175C (347F)
Put the sugar, oil and eggs in a mixer and beat until everything is well mixed. While still beating, slowly add the flour + ground almonds 100g at a time. Then add the , bicarbonate soda, baking powder cinnamon and vanilla. Continue to beat until everything is well mixed.
Turn off the electric mixer and the grated carrot and walnuts. With a spatula mix these in by hand. Spoon the mixture into the muffin cases and put into the oven. Remember, I use a fairly shallow muffin tray. So I bake these for 25-30minutes. Those of you with really deep, manly muffin trays, will need to watch the time and see when the tops are firm and bounce back when pressed lightly.
Put the sugar, oil and eggs in a mixer and beat until everything is well mixed. While still beating, slowly add the flour + ground almonds 100g at a time. Then add the , bicarbonate soda, baking powder cinnamon and vanilla. Continue to beat until everything is well mixed.
Turn off the electric mixer and the grated carrot and walnuts. With a spatula mix these in by hand. Spoon the mixture into the muffin cases and put into the oven. Remember, I use a fairly shallow muffin tray. So I bake these for 25-30minutes. Those of you with really deep, manly muffin trays, will need to watch the time and see when the tops are firm and bounce back when pressed lightly.
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