Low FODMAP Caramelised Walnut Crumble Muffins (GF)
Prep: 15 mins | Cooking time: 20 mins | Serves: 12
100g plain gluten free flour
100g walnut meal (*see below to make your own)
1 Tsp. baking powder
1/2 Tsp. baking soda
1/2 Tsp. sea salt
80g unsalted butter, cubed and room temperature
4 EQUAL SACHETS
/2 cup natural yoghurt of choice
25g unsalted butter
3/4 cup walnuts, chopped
2 Tbsp. sesame seeds
1 Tsp. cinnamon
1/2 EQUAL SACHET
1. Preheat oven to 170°C and line a muffin tray. Combine flour, walnut meal*, baking powder, baking soda and salt in a bowl. In a separate bowl, cream together egg, butter and EQUAL.
2. Add the dry ingredients and mix well. Fold the yoghurt through the mixture. Fill each muffin half full and make the crumble.
3. Melt butter in a small saucepan and allow to bubble until fragrant and browning, taking care not to burn the butter. Remove from heat and stir the remaining ingredients through.
4. Evenly spoon the crumble on the muffins and place in the oven for 20 minutes.