Looking for an easy make-ahead breakfast idea? Try these Low FODMAP Raspberry Muffins! They're ready in a flash and are freezer-friendly.
Preheat oven to 400 degrees and line a muffin tray. Set aside.
Place flour, baking powder, salt, and sugar in a large bowl and mix well.
Place the egg in a small bowl and whisk gently. Add milk and vegetable oil and whisk again.
Make a well in the dry mixture and add the wet ingredients all at once. Mix as quickly and gently as possible with a fork until the batter is just moistened. Place a few raspberries in the bottom of each muffin liner and cover with 1/4 cup of batter.
Bake for 23-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
This recipe freezes really well. If you want to make multiple batches and freeze them, I recommend wrapping each muffin individually before freezing for the best results. Make sure the muffins have cooled completely before you wrap them to prevent freezer burn.
Brought to you by The FODMAP Formula - www.fodmapformula.com