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Low FODMAP and Gluten Free Recipe - Carrot Cake Muffins

Ingredients


2 Eggs

100g Brown Sugar

100 ml Oil

1 Grated Orange Rind & Juice

150g Gluten Free Plain White Flour Blend

1 tsp Gluten Free Baking Powder

1 tsp Ground Cinnamon

125g Finely Grated Carrot

12 Muffin Cases

200g Lactose Free Cream Cheese

50g Icing Sugar








Method


Heat the oven to Oven 190°C/Fan 170°C/375°F/Gas 5.

Beat together the eggs, sugar and oil.  Mix in half the grated orange rind & 1 tablespoon of juice.

Beat in the gluten free flour, baking powder & cinnamon. Stir in the carrot.

Spoon the mixture into muffin cases standing on a baking tray.

Bake in a preheated oven for around 35 minutes. Allow to cool in the tray.

To make the topping, mix together the cream cheese & icing sugar. Spread the topping over the cold muffins.

Decorate the top with remaining grated orange rind.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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