Lime and Poppy Seed Cupcakes with Lime Drizzle
Low FODMAP serve
What you'll need
1 ¾ cup Lo-Fo Pantry All Purpose/ Plain Flour
3 teaspoon baking powder
¼ teaspoon baking soda
¾ cup sugar
2 tablespoons poppy seeds
zest and juice 1 lime
½ cup almond milk
3 large eggs
⅔ cup rice bran oil
For the drizzle
1 cup icing sugar
1-2 tablespoons lime juice
Preheat the oven to 160oC and line a 12 capacity muffin tray with cupcake liners.
Combine flour, baking powder, baking soda, sugar and poppy seeds on a large bowl.
In another bowl whisk together remaining ingredients.
Create a well into the flour mixture and pour the wet ingredients into it. Use a wooden spoon to fold the flour into the wet mixture and stir until it is just combined.
Bake in the oven for 15-20mins or until a skewer inserted in the center comes out clean.
To make the drizzle, combine the icing sugar and lime juice 1 tablespoon at a time. If the glaze is not running enough add a little bit of water or lactose free milk.
Once the cupcakes are cooled, use a spoon to drizzle a little glaze over the top and allow it to run down the edges.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet