Low FODMAP Hot Cross Bun Muffins
Low FODMAP Hot Cross Bun Muffins
These low FODMAP hot cross bun muffins bring all the best parts of Easter into one gorgeous sticky glazed muffin.
Before I tell you more about the recipe I have a confession to make. I am horrifically bad (this is not an understatement) at making traditional hot cross buns. They always turn into dense bricks that even the birds won’t eat.
So this year I decided to do something a little different. I took the warm and fragrant spices and fruit you find in hot cross buns and wrapped them into a glorious muffin instead. They are delicious, a little sweet with a light delicate crumb (go gently when you cut them), and they are oh so good smothered in butter or dairy free spread.
FODMAP notes: The amount of dried fruit in this recipe is low FODMAP per muffin - just leave 4 hours between serves.
Ingredients
Make gluten free(one muffin per serve)
DRY INGREDIENTS
dried cranberries
FODMAP
Gluten Free
gluten free all purpose flour (for best results weigh out the flour)
FODMAP
mixed spice
Gluten Free
FODMAP
WET INGREDIENTS
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
fresh lemon juice (can sub in white vinegar)
FODMAP
PIPING MIXTURE
gluten free all purpose flour
FODMAP
fresh lemon juice
FODMAP
GLAZE
low FODMAP orange marmalade (check for high FODMAP sweeteners)
FODMAP
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Learn moreMethod
- Preheat oven to 200ºC (390ºF) fan bake. Grease a muffin tray.
- Measure out the cranberries and raisins into a bowl and pour over boiling water. Cover and leave to rehydrate for 10 minutes while you make the muffin batter.
- Measure out the flour (ideally use the weight amount) and sift into a large bowl. Next add the baking powder, baking soda, cinnamon, mixed spice, nutmeg and salt. Whisk until well combined.
- In a separate bowl, add the milk and lemon juice. Leave for 1 to 2 minutes and let it separate/curdle slightly - this process helps you make buttermilk. Then whisk through the olive oil, sugar and eggs.
- In a small bowl make the piping mixture for the crosses. Mix the flour and water together until thick and smooth. Place into a piping bag OR a small zip lock bag and slice the tip off one of the corners.
- Drain the cranberries and raisins and pat dry with a paper towel and add to the wet mixture.
- Make a well in the middle of the dry mixture. Then pour over the wet mixture. Gently fold until the mixture is just combined. Spoon into the muffin wells until each is 3/4 full.
- Using a knife make a little indent in the batter across the top of each muffin and pipe the white cross mixture into it.
- Place the muffin tray in the centre of the oven and bake for 12 minutes. Then check - the muffins are done when the tops are golden and a skewer inserted into the middle comes out clean. Cook for a further couple of minutes if needed.
- Melt the orange marmalade for 20 seconds in the microwave, then brush onto the hot muffins as they come out of the oven.
- Allow the muffins to cool for 15 minutes, then remove from the muffin tin. These muffins are best served slightly warm and with dairy free spread or butter. Once the muffins are cold, try heating them in the microwave for 10-20 seconds before serving.
- Enjoy 1 low FODMAP hot cross muffin per serve then wait 3 - 4 hours before you have another one to avoid FODMAP stacking.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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