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!
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.
Brought to you by The FODMAP Formula - www.fodmapformula.com