Chocolate & Walnut Muffin

15 mins

20 mins

10-12 Muffins

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

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.

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