Gluten-Free Mug Muffins by the Dozen 12 Delicious Quick and Easy Microwave Muffins PDF
Preview Gluten-Free Mug Muffins by the Dozen 12 Delicious Quick and Easy Microwave Muffins
Gluten-Free Mug Muffins by the Dozen 12 Delicious Quick and Easy Microwave Muffins Sweet & Savoury Gluten-Free & Me I was diagnosed with Ceoliac Disease, a long-term autoimmune disorder that primarily affects the small intestine, in 1994. Since then the biggest constant in my life has been avoiding eating gluten. Gluten is a protein found in wheat, rye, barley, triticale and oats. A lifelong gluten- free diet is the only treatment for coeliac disease. I have changed jobs and houses, lost and gained friends, family members have married, some have died, some have had children. Through all of these events I have not eaten gluten. Being gluten-free in a world full of gluten is not easy: • It means making profound changes to the way you buy, prepare and cook food. • It means always being aware of what you are eating, no matter where you are. • It means making sure your family and friends understand why you need their support in always serving you gluten-free food. • It means no more accepting dinner invitations without informing the host of your gluten-free needs and ensuring they comply. • It means no more getting just any convenient takeaway on the way home from work. It must be gluten-free. • It means no more travelling anywhere without having a stash of gluten-free food in your bag. At times it seems, and is, overwhelming! Particularly, when you are first diagnosed with Coeliac Disease. After over 20 years of eating gluten-free myself, I well and truly understand the need for a variety of foods and recipes. I created these simple muffin recipes and wrote this cookbook to provide quick, easy, and delicious additions to your gluten-free diet. All twelve microwave muffin recipes in this book are suitable for people with coeliac disease, gluten intolerance, or for those choosing to eat a gluten-free diet. Feel Free to tweak these recipes to suit your own taste. Don’t be afraid to experiment. Enjoy cooking and eating your gluten-free muffins! - Sarah Pammenter THE MUFFINS This cookbook includes six sweet muffins and six savoury muffins. All twelve muffins are made using ingredients readily available in any supermarket. There are now many gluten-free premixes available on the supermarket shelves, such as gluten-free self-raising flour, gluten-free cake mix and gluten-free bread mix. These are used as the basis of the muffins in this cookbook. The sweet muffins can be eaten on their own or are yummy served with cream, ice cream, custard or yogurt – gluten-free versions of course! Six great desserts for eating after meals or whenever you feel like a sweet treat. The savoury muffins can be eaten on their own or you may like to add a gluten-free condiment of your choice such as sauce, relish or chutney and perhaps a side salad. Six great breakfast, lunch or dinner muffins, or for enjoying as a snack on-the-run. All the muffins have been taste-tested by me and my friends and have been given the thumbs up! CREATING & COOKING YOUR MUG MUFFIN Three easy steps: 1. Mix the muffin ingredients in a Magic Bullet blender or similar appliance 2. Pour mix into a microwave ovenproof mug 3. Cook in a microwave oven What could be simpler? COOK’S NOTES Gluten Free Ingredients § Gluten-free cakes, muffins and bread tend to be heavier and denser than those baked with gluten. § Gluten-free flours are usually sweeter than flour containing gluten. Gluten-free baking requires less sugar or sweetening agents. § Differing brands of premixed gluten-free products found in your supermarket vary slightly in ingredients. This may give a slightly different taste, texture or appearance to your muffin. This is quite normal. Experimenting with different brands allows you to choose the brand with the taste and texture that you prefer. Buy a range of different gluten-free brands and decide which one works best for you. I have found the less expensive or home brands tend to give a less satisfactory result. However, some of the more expensive brands can just be too expensive if you are on a budget. Muffin Consistency For all muffin recipes, check the blended mix before pouring it into your mug. If it is too runny, or too sticky, this is often due to differences in gluten free brand products. § If your mix seems too runny, add a 1 more tablespoon of flour to your mix and blend it again. § If your mix seems too sticky, add 1/2 a tablespoon more liquid to your mix and blend it again. Microwave Ovens All microwaves are not the same, so cooking times may vary slightly. Become familiar with your microwave oven, so you can judge the time needed to cook your gluten-free muffin to your desired taste. § Too short a cooking time will mean the muffin is sticky. § Too long a cooking time and the muffin will be rubbery. § A just right cooking time and your muffin will be yummy! Gluten-Free Mug Muffins by the Dozen Sweet Muffins Chocolate & Raspberry Lemon & Blueberry Date & Walnut Pear & Ginger Apricot & Ginger Zucchini & Walnut Chocolate & Raspberry Muffin Step 1 Mix in a blender: 1/3 cup gluten-free vanilla cake mix 1 egg 1 tablespoon of milk 2 teaspoons pure cocoa Pour muffin mix into microwave proof mug. Step 2 Fold 6 raspberries into the mix with a spoon. Microwave on high for 2 minutes. Check if cooked by using a skewer. The muffin is ready if the skewer comes out clean. If not, continue to microwave and check at 20 second intervals. Step 3 Garnish with a few fresh raspberries and a sprinkle of gluten-free icing sugar. COOK’S NOTES In step 2 you can use 1/4 of a cup of defrosted frozen raspberries instead of fresh raspberries. This muffin is yummy served with cream, ice cream or plain Greek yogurt and extra raspberries… and a dollop of gluten-free chocolate sauce! Lemon and Blueberry Muffin Step 1 Mix in a blender: 1/2 cup gluten-free vanilla cake mix 1 egg 1 tablespoon milk 1 teaspoon of lemon juice 1/4 cup of blueberries Pour muffin mix into microwave proof mug. Step 2 Fold 6 blueberries into the mix with a spoon. Place extra blueberries on top of mix. Microwave on high for 2 minutes. Check if cooked by using a skewer. The muffin is ready if the skewer comes out clean. If not continue to microwave and check at 20 second intervals. Step 3 Sprinkle with lemon zest and gluten-free icing sugar. COOK’S NOTES In step 2 you can use 1/4 of a cup of defrosted frozen blueberries instead of fresh blueberries. This delectable muffin is yummy served with cream or ice cream. Date & Walnut Muffin Step 1 Mix in a blender: 1/3 cup of gluten-free self-raising flour 1 egg 2 tablespoons of milk 1 teaspoon of brown sugar Pinch of cinnamon 2 chopped dates 1/4 cup chopped walnut pieces Step 2 Pour mix into microwave proof mug. Microwave on high for 2 minutes. Check if cooked by using a skewer. The muffin is ready if the skewer comes out clean. If not continue to microwave and check at 20 second intervals. Step 3. Garnish with additional chopped dates and walnuts. COOK’S NOTES You can use fresh or commercial lemon juice in this recipe. This heavenly muffin is even more heavenly served warm, with gluten-free custard, thick cream, or ice cream … and a dollop of gluten-free butterscotch sauce! Pear & Ginger Muffin Step 1 Mix in a blender: 1/2 cup gluten-free vanilla cake mix 1 egg 1 tablespoon of milk 1 teaspoon of gluten-free ginger marmalade. Step 2 Place thin slices of pear into a microwave proof mug in a circle as shown below. Pour cake mix into mug. Microwave on high for 2 minutes. Check if cooked by using a skewer. The muffin is ready if the skewer comes out clean. If not continue to microwave and check at 20 second intervals. Step 3 Sprinkle with cinnamon powder. COOK’S NOTES This delicious muffin is even more delicious served with ice cream, cream, or plain yogurt. Apricot & Ginger Muffin Step 1 Mix in a blender: 1/2 cup gluten-free vanilla cake mix 1 egg 1 teaspoon of gluten-free ginger marmalade 1 tablespoon apricot juice 4 tinned apricot halves Step 2 Pour cake mix into microwave proof mug. Place thin slices of tinned apricot on top of mix. Microwave on high for 2 minutes. Check if cooked by using a skewer. The muffin is ready if the skewer comes out clean. If not continue to microwave and check at 20 second intervals. Step 3 Sprinkle with cinnamon powder. COOK’S NOTES If you do not have gluten-free ginger marmalade, you can use a 1/4 of a teaspoon of ginger powder and a teaspoon of sugar in this recipe. This muffin is divine served with cream, ice cream, or plain yogurt.
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