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Heavy cream only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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