Ginger & Sweet Potato Muffins - gluten-free & low FODMAP
Author: 
 
Ingredients
  • 2 eggs
  • ¾ cup sugar
  • 1 cup coconut oil
  • ¾ cup golden syrup
  • 2 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • 1.3 cups white rice flour
  • ⅓ cup tapioca flour
  • ⅓ cup potato starch
  • 2 tsp baking powder
  • 1 tsp lemon juice
  • 250 gms/8.8ozs cooked mashed potato
  • 1 cup warm water
For the icing:
  • 75 gms/2.65oz butter
  • 4.5 tbsp golden syrup
  • 3 tsp ginger
  • 1.5 tsp cinnamon
  • 1.5 cup sifted icing sugar
Method
  1. Preheat oven to 350°F/180°C.
  2. Oil a set of muffin tins.
  3. In a bowl beat together the eggs, sugar, oil, lemon juice and golden syrup with egg beaters.
  4. Sift all the dry ingredients together.
  5. Add the wet to the dry ingredients and mix thoroughly.
  6. Place the potato and water in a food processor and process until smooth.
  7. Add to the main mixture.
  8. Spoon into the muffin tins and bake 16-18 minutes until cooked through.
  9. Remove gently from the muffin tins and cool on a rack.
  10. Repeat until you have used up all the mixture.
  11. Place all the icing ingredients into a saucepan and heat until melted.
  12. When the muffins are cool and the icing has cooled a little, spread on top of the muffins.
  13. Leave to set and enjoy. These will last longer than the usual day so freeze some of them and leave the rest out to be enjoyed.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ginger-kumara-muffins-gluten-free-low-fodmap/