Low FODMAP Pumpkin Muffins with Raisins

Name: Low FODMAP Pumpkin Muffins with Raisins
Total time: 40 min
Ingredients: 3/4 cup (125 g) moist dark raisins; Water; 1/2 cup (120 ml) lactose-free milk, (preferably whole but you can use 2%); 1 1/2 teaspoons lemon juice; 2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour); 1 1/2 teaspoons baking soda; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons ginger; 1 teaspoon salt; 1, 15- ounce can (425 g) solid-pack pure pumpkin, ((not pumpkin pie filling)); 1/2 cup (120 ml) neutral flavored oil, (such as canola, safflower or vegetable); 1/3 cup (71 g) firmly packed light brown sugar; 1/3 cup (75 ml) maple syrup; 1/3 cup (65 g) sugar; 3 large eggs, (at room temperature); 1/2 teaspoon vanilla extract

www.fodmapeveryday.com

Our low FODMAP pumpkin muffins with raisins are perfect for breakfast, a snack and travel well in a lunch box. Try with a schmear of peanut butter.

View full recipe on www.fodmapeveryday.com

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Ingredients

3/4 cup (125 g) moist dark raisins
Water
1/2 cup (120 ml) lactose-free milk, (preferably whole but you can use 2%)
1 1/2 teaspoons lemon juice
2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon salt
1, 15- ounce can (425 g) solid-pack pure pumpkin, ((not pumpkin pie filling))
1/2 cup (120 ml) neutral flavored oil, (such as canola, safflower or vegetable)
1/3 cup (71 g) firmly packed light brown sugar
1/3 cup (75 ml) maple syrup
1/3 cup (65 g) sugar
3 large eggs, (at room temperature)
1/2 teaspoon vanilla extract