Low FODMAP Olive Oil Muffins with Goat Cheese, Raspberries & Walnuts

Name: Low FODMAP Olive Oil Muffins with Goat Cheese, Raspberries & Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (240 ml) lactose-free whole milk, (at room temperature); 1 tablespoon lemon juice; 2 cups (290 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 1 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs, (at room temperature); 3/4 cup (160 g) firmly packed light brown sugar; 1/3 cup (75 ml) olive oil; 1 teaspoon orange zest, (prepared with a Microplane); 1 teaspoon vanilla extract; 1 cup (123 g) fresh raspberries, chopped, (plus 12 more whole berries); 1/2 cup (50 g) chopped toasted walnuts; 5- ounces (140 g) soft goat cheese, such as Montrachet, (crumbled)

Instructions

Prep:10minCook:15min

Baking doesn’t always have to be super-sweet, even when there are sweet components. These Low FODMAP Olive Oil Muffins are a perfect example. There is brown sugar, orange zest and raspberries, but these ingredients are balanced with savory olive oil, goat cheese and walnuts. These just might be the perfect breakfast, brunch or snack muffin. They freeze well, too!Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin

Updated at: Thu, 21 Nov 2024 15:05:31 GMT