Low FODMAP Cornbread Muffins

Name: Low FODMAP Cornbread Muffins
Total time: 28 min
Ingredients: 1 1/2 cups (360 ml) lactose-free whole milk, (at room temperature); 1 tablespoon plus 1 teaspoon lemon juice; 1 3/4 cups (242 g) fine stoneground yellow cornmeal; 1 cup (145 g) low FODMAP gluten-free all-purpose flour, (such as Bob's Red Mill 1 to 1 Gluten-Free Baking Flour); 1/3 cup (66 g) sugar; 1 tablespoon plus 1 teaspoon baking powder, (use gluten-free if following a gluten-free diet); 1 teaspoon salt; 4 tablespoons (57 g) unsalted butter, (melted); 1/4 cup (60 ml) neutral flavored oil, (such as canola or vegetable); 2 large eggs, (at room temperature)

www.fodmapeveryday.com

Our Low FODMAP cornbread muffins are perfect for breakfast, snacks or even alongside chili at dinner. You can even enjoy them during Elimination!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 1/2 cups (360 ml) lactose-free whole milk, (at room temperature)
1 tablespoon plus 1 teaspoon lemon juice
1 3/4 cups (242 g) fine stoneground yellow cornmeal
1 cup (145 g) low FODMAP gluten-free all-purpose flour, (such as Bob's Red Mill 1 to 1 Gluten-Free Baking Flour)
1/3 cup (66 g) sugar
1 tablespoon plus 1 teaspoon baking powder, (use gluten-free if following a gluten-free diet)
1 teaspoon salt
4 tablespoons (57 g) unsalted butter, (melted)
1/4 cup (60 ml) neutral flavored oil, (such as canola or vegetable)
2 large eggs, (at room temperature)