Raspberry yoghurt muffins

A small batch for the cake tin, using lactose-free dairy and a gluten-free flour blend. The berries add colour without needing icing.

Serves or makes: 8 muffins

Ingredients

• 125 g lactose-free yoghurt
• 60 mL lactose-free milk
• 70 g caster sugar
• 1 egg
• 60 mL sunflower oil
• 180 g gluten-free plain flour
• 1.5 teaspoons baking powder
• 1 teaspoon vanilla
• 90 g raspberries

Method

1. Heat a conventional oven to 180°C and line eight muffin holes.
2. Whisk together the yoghurt, milk, sugar, egg, oil and vanilla.
3. Fold in the flour and baking powder, then gently fold through the berries.
4. Divide evenly and bake for 20–25 minutes, until a skewer comes out without wet batter. Cool on a rack. Check the flour blend and your serving size if following a FODMAP plan.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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