Chocolate & Walnut Muffin
Low FODMAP serve
What you'll need
3 cups (450g) Lo-Fo Pantry All Purpose/ 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
¼ cup (55g) chocolate chips
¼ cup (25g) walnuts
Preheat fan-forced oven to 180°C (350°F) and grease a 12-capacity muffin tray.
Mix all ingredients for the muffin base together with an electric mixer until combined.
Fold in the chocolate chips and pecans.
Deposit batter (80g) up to 2/3 full into each muffin case.
Top the batter with a couple of pecan and chocolate chips to decorate.
Bake for approximately 20 minutes or until cooked through.