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Savoury Breakfast Muffins

Preparation

10 mins

Baking

20 mins

Makes

5 Muffins (90g each)

Low FODMAP serve

1-2 Muffins

What you'll need

flour

1 ¼ cup (190g) Lo-Fo Pantry Baking Mix

carrots

1 (40g) Carrot, grated

green capsicum

½ (40g) Capsicum, diced

baking soda

1 teaspoon (7g) Baking Powder

cheddar cheese

¼ cup (40g) Shredded Tasty Cheese

eggs beaten

2 (110g) XL Eggs, lightly beaten

milk

¼ cup (60g) Lactose Free Milk

oil

1.4 cup (60g) Olive Oil


Recommended product from Lo-Fo Pantry

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

Process

Step 1

Preheat fan-forced oven to 180°C (350°F), lightly grease a 6-hole muffin tray.

Step 2

Combine the vegetables, baking mix, baking powder and ¾ of the shredded tasty cheese in a large mixing bowl.

Step 3

In a separate bowl, whisk the eggs and milk together.

Step 4

Add the wet ingredients to the dry ingredients and fold together gently until just combined.

Step 5

Divide the muffin batter into muffin trays (2/3 full or 90g) and top with the remaining cheese.

Step 6

Bake for 18-20 minutes.

Step 7

Serve warm.

*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