Fody's Lemon Poppy Low FODMAP Muffins

These low FODMAP lemon poppy muffins are super easy to make and are extra-special when enjoyed warm out of the oven! Both lemon juice and lemon zest add the freshest lemon flavor, which I much prefer over lemon extract. Make sure you can source the lactose-free sour cream - it makes the low FODMAP muffins extra soft and tender!

Position rack in middle of oven. Preheat oven to 400°F (200°C). Coat 12 standard sized muffin wells with nonstick spray, or line with fluted paper cups; set aside.

Whisk together the flour, baking powder, baking soda and salt in a small bowl; set aside.

Beat the butter in a mixing bowl with an electric mixer on high speed until soft and creamy, about 2 minutes. Gradually add sugar and continue beating until light and fluffy, scraping down bowl once or twice. Beat in the poppy seeds, lemon juice, lemon zest and vanilla, then beat in eggs, one at a time, allowing the first one to be incorporated before adding the second. Batter should be smooth. Add the flour mixture and the sour cream alternately in 3 batches, ending with flour. Beat just until incorporated and smooth. Evenly divide the muffin batter in the prepared pan(s).

Bake for about 15 to 20 minutes or until nicely domed and light golden brown and just until a toothpick inserted in the center shows a few moist crumbs clinging. Cool pan(s) on rack for 5 minutes, then unmold muffins and cool a bit more. Muffins can be served warm or at room temperature and are best if eaten the same day or within 24 hours. They can, however, be placed in a heavy plastic zipper top freezer bag and frozen for up to a month. Defrost at room temperature, or individually wrap in plastic wrap, pop into a lunch bag, and they will be defrosted for low FODMAP lunch or a low FODMAP snack!