Zucchini Muffins (Gluten-Free & Low FODMAP)

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1 Zucchini (200g)

2 Eggs

30g Cottage cheese LF

30g Rice oil

1 tsp Baking powder

30g Sorghum flour GF

2 tsp Thyme

0,5 tsp Salt

pinch of Pepper

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Heat the oven to 180C.

Grate the squash and put it aside.

Mix all ingredients in a bowl with a hand-held mixer.

Pour the dough into silicone muffins with a spoon.

Bake the muffins for 25-30 minutes or until the tops are just golden.

To serve, place them on a plate for lunch with a salad.

Eat & Enjoy!

Find det online: https://raujensen.com/2020/03/19/low-fodmap-zucchini-muffins-gluten-free/

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