Low FODMAP Cranberry Jam Mini Muffins

Makes 24

Gluten Free

Dairy Free



Ingredients: 125g Nuttelex Lite (or other dairy free spread) ¾ cup raw sugar 2 eggs 2 cups gluten free self-raising flour

1 tbsp poppy seeds

2 tbsp Kfibre

24 flat tsp cranberry jam (I used Nogo Sauces)


  1. Preheat oven to 180ºc.

  2. Cream Nuttelex and sugar until light and fluffy.

  3. Add eggs one at a time, beating well after each addition.

  4. Stir through poppy seeds

  5. Sift flour and Kfibre and fold into mixture.

  6. Lightly grease a 24-hole mini muffin tray and fill holes evenly with mixture, around 2/3 of the way.

  7. Put 1 tsp of jam on top of each muffin and use a skewer to twirl to give a marbled effect.

  8. Place in the oven and cook for 15-20 minutes or until golden brown.

  9. Remove from oven, allow to cool in the tray for 5 minutes, then place on a cooling rack until completely cooled.

  10. Serve and Enjoy!


1. Once cooled these store really well in the freezer in either a zip lock bag or airtight container.

2. You can substitute 2 tbsp psyllium husks in the place of Kfibre.

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