Low FODMAP Mini Muffins with Cranberry Jam


Imagery & recipe by Vanessa Hummel, Dietitian 



Makes 24 mini muffins


  • 125 gr dairy free spread
  • ¾ cup raw sugar
  • 2 eggs
  • 2 cups gluten free self-raising flour
  • 24 flat tsp NOGO Cranberry Jam
  1. Preheat oven to 180 degrees
  2. Cream the spread and sugar until light and fluffy
  3. Add eggs one at a time, beating well after each addition
  4. Sift flour and fold into mixture
  5. Lightly grease a 24-hole mini muffin tray and fill holes evenly with mixture, around 2/3 of the way
  6. Put 1 tsp of Cranberry Jam on top of each muffin and use a skewer to twirl to give a marbled effect
  7. Place in the oven and cook for 15-20 minutes or until golden brown
  8. Remove from oven, allow to cool in the tray for 5 minutes, then place on a cooling rack until completely cooled