Chocolate Muffins

Preparation

20 mins

Baking

20 mins

Makes

12 Muffins

Low FODMAP serve

1 Muffin

These delicious low FODMAP Chocolate Muffins are perfect for bake sales, afternoon tea, and special occasions. Made with decadent dark chocolate, these chocolate muffins only take 20 minutes to bake. Topped with an easy 2 ingredient chocolate ganache, have fun decorating these muffins with your favourite low FODMAP sweets or low FODMAP fruits such as raspberries for a refreshing burst of flavour amongst the rich chocolate. Whip these up on a Sunday afternoon or during the school holidays and enjoy throughout the week. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

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What you'll need

For the muffins

Lo-Fo Pantry Baking Mix

1 ⅓ cups Lo-Fo Pantry Baking Mix

baking soda

¼ teaspoon baking soda

baking soda

2 teaspoon baking powder

cocoa

¾ cup unsweetened cocoa

salt

⅛ teaspoon salt

butter

75g room temperature butter

caster sugar

1 cup caster sugar

eggs

2 eggs

vanilla extract

¼ teaspoon vanilla extract

almond milk

1 cup almond milk

For the chocolate ganache icing

dark chocolate

150g dark chocolate chips

almond milk

½ cup almond milk


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Baking Mix
Lo-Fo Pantry Baking Mix

Process

Step 1

Preheat the oven to 160C and line a 12 capacity muffin tray with cupcake liners.

Step 2

Place caster sugar and butter in a bowl. Use electric beaters to cream the butter and sugar. Once the butter is light in colour add in the vanilla extra and eggs, one at a time.

Step 3

Sift in ¼ of the flour, baking soda, baking powder, cocoa and salt into the butter mixture. Alternate with the almond milk, stirring in-between until a thick mixture forms.

Step 4

Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full.

Step 5

Bake in the oven for 15-20 mins or until a skewer inserted comes out clean.

Step 6

Meanwhile to make the ganache, melt the dark chocolate chips and use a fork to whisk in the almond milk. Cover and place in the fridge to cool down.

Step 7

Once cool, spoon it into a large mixing bowl and use electric beaters to whip it, aerating the ganache.

Step 8

Once the Chocolate muffins are completely cooled, top with ganache.

Recipe developed by Shelley Judge.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Baking Mix
Lo-Fo Pantry Baking Mix

AUD Australian dollar