Savoury Breakfast Muffins

10 mins

20 mins

5 Muffins (90g each)

1-2 Muffins

What you'll need

1 ¼ cup (190g) Lo-Fo Pantry Plain Flour

1 (40g) Carrot, grated

½ (40g) Capsicum, diced

3 ½ teaspoon Baking Powder

¼ cup (40g) Shredded Tasty Cheese

2 (110g) XL Eggs, lightly beaten

¼ cup (60g) Lactose Free Milk

1.4 cup (60g) Olive Oil

Preheat fan-forced oven to 180°C (350°F), lightly grease a 6-hole muffin tray.

Combine the vegetables, baking mix, baking powder and ¾ of the shredded tasty cheese in a large mixing bowl.

In a separate bowl, whisk the eggs and milk together.

Add the wet ingredients to the dry ingredients and fold together gently until just combined.

Divide the muffin batter into muffin trays (2/3 full or 90g) and top with the remaining cheese.

Bake for 18-20 minutes.

Serve warm.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet