I don’t know about you, but first thing in the morning, my head is not in the game. It can be hard to remember what my breakfast options are when I’m half asleep, so I’m a huge fan of any breakfast I can make in advance. If you’re stuck in a sleep-induced breakfast rut, try these low FODMAP strawberry scuffins.
These strawberry scuffins are a great way to start your day. With a fresh, sweet flavour, they’ll give you the fuel you need to power through your morning. I love making these during Ontario strawberry season. But, if fresh strawberries aren’t on the menu, they work just as well with frozen berries.
These scuffins are also freezer friendly. So, if you’re feeling really efficient, you can make multiple batches at once and freeze them. This is a great idea if you like variety in your breakfast routine, but don’t have a lot of time in the morning.
So what, exactly, is a scuffin? These cheeky creations are a cross between a scone and a muffin dreamed up in California. Savory flavours are closer to a scone, while sweet flavours are closer to a muffin. If you want to try a savoury scuffin, check out my low FODMAP bacon and cheddar scuffins.
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Keep It FODMAP Friendly
These low FODMAP strawberry scuffins are great for a make-ahead breakfast or a snack on the go. Check out the notes below for tips on keeping this recipe FODMAP friendly.
First, if you are in the elimination phase of the diet, you need to use lactose-free milk. I use a high-fat milk for scuffins because the fat helps hold everything together. For my Canadian peeps, Neilson has a lactose-free line that goes up to 3.25% fat.
Next, you’ll need gluten-free flour. Remember, unless you have celiac disease, you are avoiding the FODMAP fructan, not gluten itself.
Last but not least is strawberries. According to Monash University, strawberries don’t have any FODMAPs. This means you can add as many as you like without adding to your FODMAP load.
We also use strawberry jam. According to the Monash app, strawberry jam is safe in servings of 2 tbsp per sitting. This recipe uses 6 tbsp of jam, which works out to 1/2 a tbsp per serving. This is well within the suggested serving size. Remember to make sure it doesn’t have high FODMAPs sweeteners or fruit juices.
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Looking for a delicious make-ahead breakfast? Try these low FODMAP strawberry scuffins. Make them up to a week in advance for an easy breakfast on the go!
- 1 egg (lightly beaten)
- 1 cup lactose-free milk (high-fat)
- 3 cups gluten-free flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup fresh strawberries (chopped)
- 6 tsp strawberry jam
- 1/4 cup icing sugar
- 2 tsp lactose-free milk
- 1/4 tsp vanilla extract
- 2 tsp strawberry juice (optional)
Preheat oven to 350 degrees. Line or spray your muffin tray and set it aside.
Combine your egg and the milk in a small bowl and set it aside (make sure it stays cold).
Stir together flour, sugar, baking powder, and salt in a large bowl. Then cut in the butter with a pastry cutter until it forms coarse crumbs. Stir in your strawberries and then make a well in the center. Pour the entire egg mixture and stir it with a fork until it is just moistened.
Spoon half the dough into the liners and make a well in the center with a spoon or your thumb. Place 1/2 tsp of jam in each well and cover with the remaining dough. Bake for 25-30 minutes (or until the tops are golden brown). Cool scuffins in the muffin tray on a wire rack for 5 minutes.
Take one strawberry and mash it with a fork until it releases its juice. In a small bowl, combine icing, sugar, cream, vanilla, and strawberry juice. Drizzle it over your scuffins just before serving.
These low FODMAP strawberry scuffins are a great way to start your morning. If you like this recipe, subscribe to my mailing list below. You’ll get new recipes and articles delivered right to your inbox.
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© 2017 Amy Agur – The FODMAP Formula