Gluten free, low FODMAP muffins
20g coca powder
2tsp baking powder
a pinch of salt
200g caster sugar (granulated sugar for my US friends)
200ml lactose free milk
50ml sunflower oil
100g dark chocolate chips
50g chopped hazelnuts
To make my low FODMAP, gluten free chocolate chip and hazelnut muffins, start by preheating your oven to 175c (350f) and line your muffin tray with cases.
Mix the flour, coca, baking powder, salt, butter and sugar on a low speed in an electric mixer until it has a sandy consistency.
In a separate mixing bowl whisk together the milk, oil and eggs.
With the electric mixer running at low speed add the wet mix to the dry mixture 1/3rd at a time. Once all the wet mixture has been added to the dry mixture fold in the chocolate chips and chopped hazelnuts using a rubber spatula.
Spoon the batter into your muffin tray and bake for 25 minutes.