Gluten-Free in Five Minutes (27 page)

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Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes
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Baked in:
two 1-cup ramekins or other straight-sided microwave-safe bowls
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients, except chocolate chips, and mix well to combine.
3. Spray ramekins with nonstick cooking spray.
4. Pour batter into ramekins and tap bases to level batter.
5. Sprinkle chocolate chips on top.
6. Microwave on high for 2 minutes. Muffins will rise and then settle a little during baking.
7. Gently remove from dishes and cool.
Chocolate Chip Muffins
(sorghum flour) MAKES 2 MUFFINS
This muffin is very traditional in texture
and not too sweet. Just a good muffin!
1 egg
1 tablespoon canola oil
3 tablespoons applesauce
teaspoon salt
scant 4 tablespoons sorghum flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
2 tablespoons mini chocolate chips
Baked in:
two 1-cup ramekins or other straight-sided microwave-safe bowls
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients, except chocolate chips, and mix well to combine.
3. Spray ramekins with nonstick cooking spray.
4. Pour batter into ramekins and tap bases to level batter.
5. Sprinkle chocolate chips on top.
6. Microwave on high for 2 minutes and 30 seconds. Muffins will rise and then settle a little during baking.
7. Gently remove from dishes and cool.
Peach Muffins
(brown rice flour) MAKES 2 MUFFINS
The flavor of peach cobbler in a tender muffin! Substitute cinnamon
for the nutmeg if you have none. This muffin is very moist.
1 egg
1 tablespoon canola oil
3 tablespoons applesauce
teaspoon salt
3 tablespoons brown rice flour
½ teaspoon baking powder
1½ tablespoons sugar
teaspoon nutmeg
4 drops vanilla extract
1 peach, peeled, cored, and finely chopped (½ cup)
Baked in:
two 1-cup ramekins or other straight-sided microwave-safe bowls or cups
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray ramekins with nonstick cooking spray.
4. Pour batter into ramekins and tap bases to level batter.
5. Microwave on high for 2 minutes and 15 seconds. Muffins will rise and then settle a little during baking.
6. Gently remove from dishes and cool.
Peach Muffins
(sorghum flour) MAKES 2 MUFFINS
These muffins are brightly spiced and bursting with fresh peach flavor!
The yogurt adds a soft smoothness to the texture of the muffin, while vanilla
softens the flavor of the sorghum flour. These are very moist.
1 egg
1 tablespoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
4 tablespoons sorghum flour
½ teaspoon baking powder
1½ tablespoons sugar
teaspoon nutmeg
teaspoon cinnamon
4 drops vanilla extract
1 peach, peeled, cored, and finely chopped (½ cup)
Baked in:
two 1-cup ramekins or other straight-sided microwave-safe bowls or cups
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray ramekins with nonstick cooking spray.
4. Pour batter into ramekins and tap bases to level batter.
5. Microwave on high for 3 minutes. Muffins will rise and then settle a little during baking.
6. Gently remove from dishes and cool.
Zucchini Bread
(brown rice flour) SERVES 2

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