Preparation time: 5 minutes (plus 5 minutes standing)

Baking time: 70 seconds

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• Oatmeal-Raisin Muffins in a Mug

To save time in the morning, whisk together the dry ingredients and wet ingredients in separate bowls the night before and refrigerate the wet ingredients. The next morning, whisk everything together, add the raisins, and bake in the coffee cups. You just eat the muffin with a spoon right out of the cup.

Makes 2 muffins

• ¼ cup gluten-free quick-cooking oats*
• ¼ cup cornstarch
• ¼ teaspoon baking powder
• ⅛ teaspoon (dash) xanthan gum
• 1/16 teaspoon (pinch) baking soda
• 1/16 teaspoon (pinch) cinnamon
• 1/16 teaspoon (pinch) salt
• 1 large egg, at room temperature
• 2 tablespoons molasses (not blackstrap)
• 1 tablespoon canola oil
• 1 teaspoon grated orange zest
• 2 tablespoons raisins

1. Generously grease 2 coffee cups. I use 6-ounce cups, 2¼ inches high and 3½ inches in diameter at the top. The size and diameter of the coffee cup determines how high the muffin rises and whether it spills over the rim as it bakes. The muffin might spill over the edge if you use a smaller cup.

2. In a small bowl, whisk together the oats, cornstarch, baking powder, xanthan gum, baking soda, cinnamon, and salt until thoroughly blended. Whisk in the egg, molasses, oil, orange zest, and raisins until the batter thickens slightly. Divide the batter evenly between the cups. Let stand 5 minutes.

3. Microwave on High for 60 to 70 seconds, until the tops no longer look wet. Let stand for a minute to cool slightly. Eat with a spoon right out of the cup.

NO CRUNCHY TOPS? Microwave muffins don’t brown like oven-baked muffins, which means there are no crispy, browned crusts on the top or sides. If you like crunchy crusts, you might want to stick to oven-based recipes.

*Check with your physician to make sure gluten-free oats are right for your diet.

Per muffin: 275 calories; 5g protein; 10g total fat; 2g fiber; 44g carbohydrates; 94mg cholesterol; 211mg sodium