Savoury Muffins

Course Snack
Cuisine Dairy free, Gluten free, Low FODMAP
Calories 159 kcal


  • 90 g plain gluten free flour
  • 38 g buckwheat flour
  • 1/2 tbsp baking powder
  • 1 pinch salt
  • 1 egg
  • 120 ml dairy free milk
  • 3 tbsp melted dairy free butter
  • 40 g grated dairy free cheese favourite low FODMAP cheese
  • 2 medium carrots grated approx 120g
  • 1/2 medium courgette grated approx 75g
  • 1 pinch low FODMAP seeds


  1. Preheat the oven to 180°C.
  2. Sieve flours and baking powder into a large bowl.
  3. Add pinch of salt.
  4. In a separate bowl mix the egg, milk and melted butter.
  5. Create a well in the dry mix and pour the wet mix into the well.
  6. Add the grated cheese, carrot and courgette to the mix and stir through until evenly distributed.
  7. Using an ice-cream scooper put 2 scoops into all 12 muffin cases.
  8. Sprinkle a few seeds on top of each muffin.
  9. Bake for 25-30 minutes or until golden brown.
  10. Allow to cool slightly before serving, will keep in the fridge for 3-4 days or freezer for one week.