1 cup & 3tbs. & 1tsp. cold water (300ml)

¾ cup maize corn flour (105g)

½ cup rice flour (85g)

¼ cup Orgran Gluten Subtitute - GFG (40g)

4 level tbs. potato starch (40g)

2 fresh eggs (lightly beaten)

¾ cup raw sugar (165g)

4 tbs. melted lactose free margarine

½ tsp. salt (2g)

1 Cup lactose free/Rice Milk

2 tsp. lemon flavour (essence) or zest of two lemons

4 tsp. gluten-free baking powder (16g)


Preheat oven to 180°C. (355°F)

Grease muffin tray.

Combine all dry ingredients and margarine into a bowl.

Rub margarine through dry ingredients to a fine crumb.

Add warm water to beaten eggs (to make up to 300ml) and mix with dry ingredients until batter is of a smooth consistency.

Spoon mixture into greased muffin tray.

Allow to stand for approximately 10 minutes (covered with clean tea towel).

Place into oven and bake for approximately 20-25 minutes.

Remove from tray onto a cooling rack.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Lemon Muffins
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