Low-FODMAP Fresh Herb and Parmesan Muffins
Ingredients
1 1/2 cups gluten free flour
1/2 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1 tbsp fresh thyme
Small handful basil leaves
Greens of 3 scallions
3 tbsp finely grated Parmesan
1/2 tsp lemon zest
2 tbsp olive oil
1/2 cup Greek yogurt
3/4 cup milk ( I use almond)
2 eggs
Directions
Preheat the oven to 350 degrees F. Grease a muffin tin or place muffin liners in each cup
Finely chop the herbs and scallions
In a large bowl, mix the flour, baking powder, salt, thyme, basil, scallions, parmesan and lemon zest
In a separate bowl, beat the olive oil, yogurt, milk and eggs until well combined
Slowly add the wet ingredients into the dry and stir until the wet ingredients are completely combined with the dry
Spoon the mixture into the muffin tin
Bake for 15 – 20 minutes or until golden brown. Sprinkle additional parmesan and / or herbs on top for serving. Best served warm
