Savoury Breakfast Muffins
5 Muffins (90g each)
Low FODMAP serve
What you'll need
1 ¼ cup (190g) Lo-Fo Pantry All Purpose/ Plain Flour
1 (40g) Carrot, grated
½ (40g) Capsicum, diced
3 ½ teaspoon Baking Powder
¼ cup (40g) Shredded Tasty Cheese
2 (110g) XL Eggs, lightly beaten
¼ cup (60g) Lactose Free Milk
1.4 cup (60g) Olive Oil
Preheat fan-forced oven to 180°C (350°F), lightly grease a 6-hole muffin tray.
Combine the vegetables, baking mix, baking powder and ¾ of the shredded tasty cheese in a large mixing bowl.
In a separate bowl, whisk the eggs and milk together.
Add the wet ingredients to the dry ingredients and fold together gently until just combined.
Divide the muffin batter into muffin trays (2/3 full or 90g) and top with the remaining cheese.
Bake for 18-20 minutes.