My first low fodmap savoury muffins

Yes – I mainly make muffins when I have managed to spare enough energy to cook something for the days ahead. They really are amazing – I can minimise energy use about thinking what to eat, use of cutlery/crockery and washing up once I have a bunch of these in the freezer.

Cooking tip for fatigue/pain: I buy a lot of canned, UHT (like orange juice lunchbox cartons from concentrate) or frozen goods (including chopped herbs and sliced veg). I also buy pre-prepared food and store things like massive bags of grated cheese, bags of cooked quinoa and left over tinned stuff in the freezer. That way your ingredients last until you have the spoons to use them.

 

Mediterranean muffins!

In a measuring jug:

2 handfuls frozen chopped chives

2 handfuls frozen chopped chillies

2 handfuls frozen chopped basil

salt and pepper – to taste

a few tablespoons of lemon juice (I use a bottled version)

80ml olive oil

And a good glug or two of garlic infused oil. No actual garlic to stay low fodmap.

Add water to about 300ml

2 medium eggs

mix with a fork till mixed!

 

In a mixing bowl:

275g flour gluten free plus 2 tsp xanthan gum OR normal flour

2tsp baking powder

40g dried sundried tomatoes (soaked in warm water for 20 mins)

half tin of black olives (freeze the rest) – about 75-100g

couple of tsp smoked paprika

a couple of handfuls of grated cheese (you could also use feta)

 

Add measuring jug liquid to bowl and mix – but not too much – just till you can’t see any flour

Add some cooked quinoa (a couple of handfuls) if you have some (defrost first if you keep it frozen too!)

Put in 12 cases in a muffin tin at 180 degrees for 20-30 minuted – till golden brown.

 

This time, I took pictures:

DSCF5031DSCF5033

 

 

 

 

 

 

 

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