Needing to be a low-FODMAP eater for life, I’m constantly on the look out for easy recipes for sweet treats. While good cook books and online recipes are now no longer as scarce as hen’s teeth, I’m still always searching for EASY recipes.

Nothing turns me off from cooking or baking quicker than a recipe with dozens of ingredients–also called an ingredient stampede.

Not only that, I’m after a recipe for choc brownies or non-chocolate ‘brownies’. It’s that consistency of batter, I’ve decided, is the easiest to bake. Fill the cup-cake tray with the patty-papers, fill with the batter, and put in oven. Easy.

And I’m not eating the silicone off the baking paper, or from the silicone baking trays. I’m a Luddite in that respect. No silicone baking for me.

So recently I’ve been experimenting with the Rule of the Egg. I came across this rule many years ago in the hand-written cookbook of a friend of the family, Mary Morgan. I don’t think she would’ve minded me mentioning her name in regards to traditional Australian cooking and baking, she was a star. (1925 — 2011)

I have several recipes in my own hand-written book of recipes named after her. You know the sort, Mary’s Sponge; Mary’s Marmalade; and Mary’s Pav. But to get back to the Rule of the Egg.

In the case of today’s experiment I put in two eggs and four tablespoons of peanut butter. So that’s a doubling of the nut butter/butter/margarine/oil.

Then for each egg used, add one tablespoon of each flour you’re using, and one tablespoon of sugar.

I didn’t bother with salt as the peanut butter had salt in it. But normally it’s a pinch.

I mixed the ingredients in as I went, starting with the eggs and peanut butter. There’s a rule about order of adding that I’m somewhat hazy about. I figure though that since I’m not using a flour with gluten in it, there need be no worry about developing the gluten with too much working of the batter.

And finally I moistened the batter to a good consistency with rice milk. I’m sure any milk-like fluid can be used for this step.

Half-fill the cup-cake-cases. I got eight cup-cakes out of this batch.

Preheat oven to 180 C / 350 F. Bake for 15-20 minutes. Cool on a rack.