Gluten-Free Lemon Blueberry Ricotta Muffins

Those of you that know me, know that I am not gluten-free. However, I like to mix it up and have some GF recipes in my back pocket for friends who are GF. I also prefer a mix of brown rice flour, almond meal and other flours over whole wheat flour. I made these this morning when I had a request from the little one of the house. I used half of Pamela's GF mix and half Organic All-Purpose flour, because I ran out of Pamela's. However, the recipe and nutritional information is based on 2 cups of Pamela's GF mix as I wanted this to be a purely gluten-free recipe. I have used this GF mix for muffins in the past and they are great.

I hope that you enjoy, this one's for you - Quadrach, Coblenz-ski, Kindle and McGinnis.

GLUTEN FREE LEMON RICOTTA BLUEBERRY MUFFINS (makes 12)

INGREDIENTS

2      cups of Pamela's GF baking / pancake mix 

1/2   teaspoon baking soda

3/4   cup sugar
3/4   cup Melt organic butter alternative (I like this for baking & for bread and toast)

1      tablespoon lemon zest
1      tablespoons lemon juice

4      egg whites

1      tablespoon pure madagascar vanilla
1      cup low fat (not fat free) ricotta 

1      cup blueberries

DIRECTIONS

• Pre-heat oven to 375º
• Mix flour mix and baking soda in a bowl
• In the mixer with the paddle attachment cream butter & sugar, then add vanilla, lemon juice & zest
• Mix in ricotta cheese, gradually add flour mixture
• In a clean bowl, separate egg whites and whisk egg whites with whisk attachment to fluffy peaks
• Fold egg whites into the batter
• Using a small/med ice cream scooper (aprox 2" in diameter) scoop 1 scoop full into lined muffin tins
• Add a few blueberries, then top with one more scoop of batter
• Bake for 14-18 minutes, top should be golden and be springy when touched and not be wet or moist

NUTRITION

serving size 1 muffin 

weight watchers points+ = 5 points

calories: 200

total fat: 6.4g (high, but good fats: organic coconut, flaxseed, sunflower, canola oils and almond meal)

cholesterol: 8.9 mg

total carbs: 29.1

fiber: 1.1

protein: 5.8

ADDITIONS / SUBSTITUTIONS

• orange juice and rind instead of lemon  & mini dark chocolate chips (9 Tablespoons)

• raspberries instead of blueberries add a tbs pure almond extract and no lemon rind or juice and add some toasted slivered almonds to the top

• For non GF version you can substitte Bob's Red Mill 10 grain pancake mix or Bob's Red Mill Buttermilk pancake mix or a cup of mix and a cup of all purpose flour - please note this will change the nutritional value

• add fresh lemon curd

Single Serve Dark Chocolate Cake (PS - It's low fat!)

Do remember when you were in elementary school and made a volcano that erupted with baking soda and vinegar? Well, that is the inspiration behind this chocolate cake.

I wanted to make a sweet treat for my husband's birthday, but the problem is there are just 3 of us. If I make a full cake, there is a ton of leftovers. This is dangerous for those of us with no self-control. I was looking into single serve recipes and I came across mug cakes. A single serve microwavable cake. The problem is that all the recipes I found were high in fat - with as much as 3 tablespoons of oil per serving. Then, when I looked for a low calorie option, I kept finding the boxed cake & diet soda combo recipe all over Pinterest. Plus, I do not like boxed cakes other then natural/organic brands as they are filled with chemicals and hydrogenated oils. As far as the diet soda goes, I am trying to conquer my dark master, I know aspartame is like rat poison. 

Here is my version of a low fat, single serving of dark chocolate cake. Did I mention it is moist and totally delish? Or as I would say, "dulcé de-lish". 

I used a rather large mug, so this can easily be a serving for 2.

DARK CHOCOLATE MUG CAKE

dry ingredients

4      tablespoons all-purpose flour (or your favorite gluten free flour combination)

3      tablespoons sugar (I tried stevia and agave, but it was not as good)

1.5   tablespoons dark unsweetened cocoa powder

.25   teaspoon baking soda

wet ingredients

3      tablespoons low fat- buttermilk (I like Organic Valley)

3      tablespoons unsweetened applesauce (I like Santa Cruz snack pack size, 1/2 cup portion)
.25   teaspoon pure madagascar vanilla 

.25   teaspoon white distilled vinegar

DIRECTIONS

• in a bowl, combine all the dry ingredients 

• make a well in the center of the dry ingredients, and add all the wet ingredients

• incorporate until you have a nice smooth mixture

• spray the inside of the mug with a non stick spray 

   (I love my Misto, I always have it filled with Spectrum extra virgin olive oil)

• add the mixture to your mug - make sure it is a large mug it will double in size
• cook in the microwave for 1 minute 30 seconds, it should be firm to the touch

• do not over cook, it will be rubbery

• please note all microwaves are different, my micro seems to be powerful

• let it cool and then, sprinkle with some powdered sugar & enjoy

• this would be great with some fresh raspberries or strawberries

NUTRITION

serving size 1 mug cake

weight watchers points+ = 9 points

calories: 314

total fat: 1.7g

cholesterol: 1.2 mg

total carbs: 72.8

fiber: 4.1

protein: 5.9

FAT BASTARD ADDITIONS

drop in a square of one of you favorite chocolate bars 

aerosol whipped cream (without hydrogenated oils)

hollow out the center and add some almond/peanut butter

hollow out the center and add some preserves my fave store bought brand is Bon Maman

drizzle with a little Chambord and top with vanilla froyo

mac & cheese to chase your blues away

jalapeno & bacon mac and cheese (adapted from chef david lawrence)

1 pound large elbow macaroni
1 quart whole milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups gruyere, grated (aprox 8 oz by weight)
4 cups extra-sharp aged cheddar, grated
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 1/2 jalapeño peppers (seeded - for a milder taste) and diced
1 pound bacon, cooked and crumbled
Panko Bread Crumbs, for topping


DIRECTIONS:

Preheat oven to 400 degrees.

Start a large pot of boiling salted water, the water should taste like sea water. Add the macaroni and cook according to package directions - for al denté. Drain well.

Meanwhile, heat the milk in a small saucepan, being careful not to boil it.

Melt the butter in a large (4-quart) pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly to cook out the raw flour taste. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth.

Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg & Stir in the jalapeño.

Transfer to a large baking dish, add the crumbled bacon on top, then top with panko bread crumbs.

Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.