Are you in need of some new Low FODMAP recipes that can warm you up this chilly winter?
Well you have come to the right place because we are kicking off this Wednesday the 6th of June with our Wednesday Winter Warmer Recipes!! We will be posting more throughout the winter months so keep a look out on our blog, facebook and instagram pages for new delicious and warming recipes.
First up some tasty Zucchini and Ham Muffins…. These muffins are perfect for a child or adult lunch box and are a great way to get in some extra vegetables! These muffins will also freeze perfectly. Freeze individually and then take one out when you want a snack and zap in the microwave!
Zucchini and Ham Muffins
Makes: 12 Muffins
Low FODMAP Serve: 1 for a snack or 2 for lunch
- 2 grated zucchini’s (excess fluid removed, see method)
- 2 spring onion (green part only), finely chopped
- 75g leg ham, chopped
- 1/2 cup grated tasty cheese
- 2 cups Healthy Baker Low FODMAP Flour, or gluten free flour plain flour
- 3 teaspoons baking powder
- 3 eggs
- 1/4 cup extra virgin olive oil
- 3/4 cup lactose free milk
- 1/2 cup cottage cheese
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Salt & Pepper to Taste
Preheat oven to 190°C/ 170°C fan-forced. Grease a standard 12 muffin pan.
Place grated zucchini into a clean chux and squeeze, removing excess liquid. Then place the zucchini into a large mixing bowl, adding onion and ham then mix.
Sift flour with baking powder into the zucchini mix bowl.
Whisk eggs, oil, milk and cottage cheese together and add to zucchini mixture. Fold mixture together until combined. Season with salt & pepper to taste.
Bake for 15-20 minutes or until golden and firm to touch. Then allow to cool for 5 minutes before serving.
Serve warm with some butter and enjoy!
Until next time,
I am Atlanta Miall- Shorten,