Pammenter - 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 & SavouryGluten-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 glutenfree 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 ful 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 travel ing 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 wel 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. Al 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.

Dont be afraid to experiment.Enjoy cooking and eating your gluten-free muffins!- Sarah PammenterTHE MUFFINSThis cookbook includes six sweet muffins and six savoury muffins. Al 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. All the muffins have been taste-tested by me and my friendsand have been given the thumbs up!CREATING & COOKING YOUR MUG MUFFINThree easy steps: 1. All the muffins have been taste-tested by me and my friendsand have been given the thumbs up!CREATING & COOKING YOUR MUG MUFFINThree easy steps: 1.

Mix the muffin ingredients in a Magic Bulet blender or similar appliance 2. Pour mix into a microwave ovenproof mug 3. Cook in a microwave oven What could be simpler?COOKS NOTESGluten 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. Muffin Consistency For all muffin recipes, check the blended mix before pouring it into your mug. 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 Al 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 wil mean the muffin is sticky.

Too long a cooking time and the muffin wil be rubbery. A just right cooking time and your muffin wil be yummy! Gluten-Free Mug Muffins by the Dozen Sweet MuffinsChocolate & RaspberryLemon & BlueberryDate & WalnutPear & GingerApricot & GingerZucchini & Walnut Chocolate & Raspberry Muffin Step 1Mix in a blender: 1/3 cup gluten-free vanila 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. COOKS NOTESIn step 2 you can use 1/4 of a cup ofdefrosted frozen raspberries instead offresh raspberries.This muffin is yummy served withcream, ice cream or plain Greek yogurtand extra raspberries and a dollop ofgluten-free chocolate sauce! Lemon and Blueberry Muffin Step 1Mix in a blender: 1/2 cup gluten-free vanila cake mix 1 egg 1 tablespoon milk 1 teaspoon of lemon juice 1/4 cup of blueberries Pour muffin mix into microwave proof mug.