Monday, May 18, 2015

gluten-free blueberry-yuzu mug muffins

I honestly can't remember now where I got the idea to make mug muffins in the first place, but somewhere online--um, do you know? {Nobody knows.}

So anyway, I've been riffing on microwave mug muffins in my ovenless kitchen for many months now.

And yuzu fruit is my favorite lately--I use it on fish, in sauteed greens, in desserts. You name it, it's got yuzu in it. (My preciouses.)

You'll need:
  • a greased mug
  • a beaten egg
  • 3 T. almond flour
  • 1/4 t. each cinnamon and powdered ginger
  • a dash of nutmeg
  • 1 T. melted butter
  • a spoon of honey and maybe a sprinkle of dehydrated 100% maple syrup flakes, if you have a Canadian friend who shares (luckily I do)
  • a splash of vanilla extract
  • a pinch each of salt and baking powder
  • 1 t. yuzu juice
  • 1/4 cup frozen blueberries
Do this:

Using a wire whisk, beat all the ingredients together, then stir in the blueberries at the end with a spoon. 

Microwave a couple of minutes, and presto! Pour on your favorite kind of milk (I use soy or almond), then spoon into your gob. Yummeroony. Blueberries and citrus just go crazy together.

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