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Chocolate & Walnut Muffin
Preparation
15 mins
Cooking
20 mins
Makes
10-12 Muffins
Low FODMAP serve
1 Muffin
What you'll need
3 cups (450g) Lo-Fo Pantry Plain Flour
6 teaspoon baking powder
½ cup (140g) Caster Sugar
1 XL (55g) Egg
¼ cup (50g) Vegetable oil
1 cup (240g) Lactose free milk
Muffin Toppings
¼ cup (55g) chocolate chips
¼ cup (25g) walnuts
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Preheat fan-forced oven to 180°C (350°F) and grease a 12-capacity muffin tray.
Step 2
Mix all ingredients for the muffin base together with an electric mixer until combined.
Step 3
Fold in the chocolate chips and pecans.
Step 4
Deposit batter (80g) up to 2/3 full into each muffin case.
Step 5
Top the batter with a couple of pecan and chocolate chips to decorate.
Step 6
Bake for approximately 20 minutes or until cooked through.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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