Tummy Friendly Blueberry Muffins

It is a common misconception that those with Fructose Malapsorption cannot eat fruit. However, there are many tasty fruits out there that we can still eat, including a whole range of berries.

Here is a simple recipe for Fructose Friendly, Gluten Free Blueberry Muffins:

Ingredients:

1 3/4 cups gluten free self rising flower
1/2 cup raw sugar
pinch of salt
2 eggs
50g/4 tbsp butter, melted
3/4 cup milk
1 tsp vanilla essence
1 cup fresh blueberries (or thawed frozen berries)

Steps:

1. Preheat the oven to 200 degrees Celsius. Grease 12 muffin tins.

2. Sift the flour, sugar and salt into a bowl.

3. In a separate bowl, whisk the eggs until blended. Stir in the melted butter, milk and vanilla essence.

4. Make a well in the dry ingredients and pour in the egg mixture. Combine the ingredients until smooth.

5. Rinse the blueberries and dry well. Gently fold them into the batter with a wooden spoon, making sure they are distributed evenly.

6. Spoon the batter into the tins, leaving room for the muffins to rise. Bake for 25 minutes. Leave to cool for 5 minutes before transferring to a wire rack.

Alternatives:
- Adding cinnamon to the mixture for extra flavour
- Add raspberries into the mixture instead of blueberries. (Do not add blackberries as they are high in Sorbitol)
- To make Lactose Free, change regular milk to soy milk and substitute butter for oil

Let me know of any changes you make to your own FODMAP friendly cakes and muffins. 

Mivvy