Double Walnut Muffins

Within minutes of meeting new people, they in one way or another discover my love for food. I often surprise myself just how quickly I manage to subconsciously turn any conversation into a discussion about food. We could be talking about the latest technical challenges being faced by businesses – then suddenly I’m somehow divulging my favourite tiramisu recipe (this actually happened only days ago). So in January when I received an email asking me to speak and cook at The Natural and Organic Supershow to be held in Melbourne, it wasn’t a question of if, it was a clear and simple YES. Yes, I would most definitely like to talk about food to people who love food. Yes, I would love to cook one of my favourite low FODMAP recipes for a group of fellow foodies!

So when the Supershow finally came around last weekend, I was filled with excitement along with plenty of nerves. I was nervous that no one except Robbie and my supportive family would be sitting in the audience while I presented. Boy, was I wrong. I was not only overwhelmed by my amazing family and friends who came along to support me, but also the many of other friendly faces who came to watch and listen to my FODMAP friendly presentations. It was awesome!

So a really big thank you to everyone who came along, watched, listened, ate and asked questions! You deserve a big batch of delicious muffins. Speaking of which, these Double Walnut Muffins are almost as awesome as you guys. They are soft and delicious with a sweet and chewy topping, perfect with a cuppa. Of course, they are also low FODMAP, gluten free and fructose friendly!

PS. I wish you all a very happy Easter, full of good times, good company and amazing food. Click here for more Easter inspiration ;)

Double Walnut Muffins
Makes 12

100g plain gluten free flour
100g walnut meal (*see note below to make your own)
1 tsp GF baking powder
1/2 tsp baking soda
1/2 tsp sea salt
80 g unsalted butter
1/3 cup rice malt syrup
1/2 tsp vanilla extract
1 egg (also works without an egg)
1/2 cup natural yoghurt of choice

Topping
25g unsalted butter
3/4 cup walnuts, chopped
2 tbsp sesame seeds
1 tsp cinnamon
1-2 tbsp rice malt syrup

Preheat oven to 170C and line a muffin tray. Combine flour, walnut meal*, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together butter, vanilla and rice malt syrup until fluffy. Whisk in the egg, followed by the dry ingredients, until combined. Fold the yoghurt through the mixture. Fill each muffin about 3/4 full and make the topping.

Melt butter in a small saucepan and allow to bubble until fragrant and browning, taking care not to burn the butter. Remove from heat and stir the remaining ingredients through. Evenly spoon the topping on the muffins and place in the oven for 20 minutes.

Enjoy!

*Note: To make your own walnut meal, add the specified amount, in this case 100 grams of walnuts to a food processor. Pulse until the walnuts resemble fine and fluffy bread crumbs, and they are ready to use.

Low FODMAP | gluten free | fructose friendly | low lactose