Ingredients

The following ingredients have 12 Servings
  • 1 cup (240 ml) lactose-free whole milk, (at room temperature)
  • 1 tablespoon lemon juice
  • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 1 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, (at room temperature)
  • 1/2 cup (107 g) firmly packed light brown sugar
  • 1/3 cup (75 ml) extra-virgin olive oil
  • 1 medium-sized Pink Lady apple (cored and diced (leave peel on))
  • 1/2 cup (50 g) chopped toasted, skinned hazelnuts
  • 5- ounces (140 g) smoked gouda, (shredded)

Instruction

  • Position rack in center of oven. Preheat oven to 425°F (220°C). Line 12 muffin cups with paper liners or coat with nonstick spray.
  • Stir the milk and lemon juice together in your measuring cup and set aside to thicken, about 5 minutes.
  • Meanwhile, whisk together flour, baking powder, baking soda and salt in a large bowl to aerate and combine. Make a well in the center and set aside.
  • Whisk together eggs and brown sugar until combined. Add the thickened, soured milk, olive oil and whisk until smooth.
  • Add the wet ingredients to the dry ingredients and stir with a large silicone spatula until just combined. Fold in about three-quarters of the apples, nuts and cheese (you can do this by eye).
  • Spoon the batter into the prepared muffin cups. Top with the remaining apples, nuts and cheese.
  • Bake the muffins for about 12 to 15 minutes or until the tops spring back when gently pressed and a toothpick tests clean. When done the edges will be golden brown and will just be starting to come away from the pan. Cool in pan on rack for about 3 minutes, then unmold to rack to cool further, placing the muffins upright. Muffins are wonderful slightly warm and best served the day they are made. You can freeze them in a heavy zip-top bag for up to a month. Heat gently before serving.