1 egg 1 1/2 tablespoons milk Salt Ground black pepper 1/4 of a bagel (or similar amount of French bread, etc.) 2 teaspoons cream cheese 1/2 slice prosciutto or ham Fresh thyme leaves or fresh chopped chives Dijon mustard 1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme. 2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.
French Toast In A Cup
First you need bread. Your weber white will work fine, or whatever you have on hand, if you like a little crunch go for a baguette. It truly does not matter. An old croissant. A nutty multigrain. A pile of tortillas might even work. Anyway, you’ll need one or two pieces of bread per cup. I like to make 2 cups at once so I can split an egg, but you can totally make one big cup with more bread and a whole egg. Work with what you’ve got Cube your bread. Get your cup or cups ready. Butter the inside, either rub a pat of butter around, or you can melt the buter in a mircowave and slosh it around. Up to you. Place the bread in the cup of your choosing. I used two small cups this time because my pesky husband wanted in on the action, but one big cup totally works. About a slice or a slice and a half will do it. Smoosh it down a bit but don’t compact it so much cause you need the liquid to be able to work it’s way in. Now in a separate cup or ramekin do the following: -crack and egg into it -add 3 tablespoons of milk -sprinkle cinnamon -if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract (I don’t do this, but it might make you love it even more) Mix it all together with a fork. Pour the mixture into your cup/cups. Smoosh it a little, and give it a minute to soak down into the bread. Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds. Mmm, eggy cinammon-y bread. Yes! Add syrup. You have to have syrup. Or whip cream. But really, syrup.
Instant Blueberry Muffins
Blueberries, frozen (unsweetened), 28 grams or 1 oz. *Bob's Red Mill Whole Ground Flaxseed Meal, 1/4 cup. *Featherweight Baking Powder, 0.5 tsp Walden Farms Pancake Syrup, 2 tbsp Orange Zest, about 1/2 tsp. Trader Joe's Egg white only large, cage-free, 1 egg's worth Nutmeg, ground, .5 tsp Directions Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking.
"Baked" Oatmeal In A Mug
1/2 cup quick cooking oats 1 tbsp ground flax seed 1 egg 1/2 cup milk 1/3 of a banana, mashed 1/4 tsp cinnamon 1/2 of an apple, chopped 2 tsp honey Add oats, flax, egg and milk in a mug. Stir well with a fork. Add banana, cinnamon, apple and honey. Stir again until fully combined. Cook in microwave on high for 2-3 minutes. Fluff with a fork. Stir in a little milk or yogurt or nut-butter if desired.
Cinnamon Roll In A Cup
Ingredients 2 Tbsp applesauce 1 Tbsp vegetable oil 1 Tbsp buttermilk 1/4 tsp vanilla extract 1/4 cup + 1 Tbsp all-purpose flour 2 1/2 Tbsp packed light-brown sugar 3/4 tsp ground cinnamon 1 dash ground nutmeg (optional) 1/4 tsp baking powder 1/8 tsp (scant) salt 1 Recipe Cream Cheese Icing, recipe follows Cream Cheese Icing 1 Tbsp Cream Cheese or Neufchatel Cheese, softened 2 Tbsp powdered sugar 1 tsp milk Directions Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing.
Coffee Cup Coffeecake
3 tablespoons dark brown sugar, divided 2 tablespoons all-purpose flour 2 tablespoons butter, softened, divided 1 pinch plus 1/4 teaspoon ground cinnamon, divided 1 pinch salt, optional 1/2 egg (from 1 egg lightly beaten and divided) 2 tablespoons sour cream 1 teaspoon maple syrup Vanilla extract (a few drops) 1/4 cup self-rising flour 1 teaspoon apricot or other preserves 1. To make the topping, combine 2 tablespoons brown sugar, all-purpose flour, 1 tablespoon butter, a pinch of cinnamon and salt in a small bowl; mix together with your fingers. Pinch together until crumbs form. 2. To make the batter, mix the remaining 1 tablespoon butter and the remaining 1 tablespoon brown sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until well blended. Add self-rising flour and the remaining 1/4 teaspoon cinnamon; beat until smooth. 3. Pour half of the batter into a buttered 12-ounce microwavable coffee cup, drop preserves into the center, then top with remaining batter. Sprinkle with crumb topping. 4. Microwave on high until done, about 1 minute 15 seconds
Banana Bread In A Mug
Ingredients: Non-stick cooking spray 3 tbs flour 1 tbs + 1 teas sugar 2 tbs brown sugar 1/8 teas salt 1/8 teas baking powder 1/8 teas baking soda 1 egg 1/4 teas vanilla extract 1 tbs vegetable oil 1 tbs milk 1 ripe banana, mashed Preparation: Spray a microwave safe mug with cooking spray. In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda. Add egg and combine until just incorporated with dry ingredients. Mix in vanilla, oil, milk and mashed banana. Pop into the microwave for up to 3 minutes, with no fear to stop and check after 90 seconds for doneness. Like all magical things that come out of the microwave, the inside of this will be hotter than the surface of the sun when you first remove it from the microwave. Give it a few minutes.
Coffee Cup Chilaquiles
1 egg 1 tablespoon milk Salt Ground black pepper 1 tablespoon sharp cheddar cheese 5 tortilla chips, divided 1 tablespoon salsa Sour cream Queso fresco Chopped green onion 1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa. 2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.
Chocolate Peanut Butter Mug Cake
2 tablespoons butter 2 tablespoons peanut butter 1/2 teaspoon vanilla 1 egg 2 tablespoons sugar 2 tablespoons flour 3 tablespoons cocoa powder 1/8 teaspoon salt 1/8 teaspoon baking powder 3 tablespoons chocolate chips Melt the butter in a small dish. Add the peanut butter and mix well. In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge. Peanut Butter Pie Mousse 1 tablespoon softened cream cheese 1 tablespoon peanut butter 1/2 teaspoon vanilla 2 tablespoons whipped cream or cool whip 1 tablespoon powdered sugar Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.
Cheesecake In A Mug
2 ounces cream cheese, softened 2 Tbsp sour cream 1 egg ½ tsp lemon juice ¼ tsp vanilla 2-4 Tbsp sugar replacement sub (taste as you go) Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving. Optional: Top with fresh fruit, whipped cream and nut meal
Nutella Mug Cake
4 tablespoons self-rising flour 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons vegetable oil Whipped Cream Topping (if desired) ½ cup heavy cream 1 tablespoon sugar Directions Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 1½ minutes.) Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.
Chocolate Fudge S'mores Mug Cake
2-3 tablespoons graham cracker crumbs 3 1/2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 cup whole wheat pastry flour 2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color) 1/8 teaspoon baking powder pinch of salt 1 1/2 ounces milk chocolate (chopped or morsels) marshmallow fluff, cream or actual marshmallows Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug. In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs! Notes: If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, albeit slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Mine has a mind of it’s own and is insanely powerful, so I cooked this on 80% power. Judge accordingly and add/subtract a few minutes of cooking if you know your’s is wonky too. Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it!
Strawberry Mug Pie
2 pounds of fresh strawberries, hulled and quartered 2 tablespoons granulated sugar 1 tablespoon all-purpose flour pinch of salt 1 thawed puff pastry sheet, cut into 4 circles/squares to sit on the mugs 1 egg, lightly beaten Preheat oven to 400 degrees F. In a baking dish, combine strawberries, sugar, flour, salt and mix to combine. Either divide the mixture into 4 mugs or ramekins, or keep it in the baking dish. Place cut puff pastry either over top of the mug or ramekin, or on a baking sheet, and brush with beaten egg. Place the mugs on a baking sheet and place in the oven (or just place the baking dish and sheet with pastry in the oven). Bake for 25-30 minutes, checking once in between to stir strawberries and see how the pastry is coming along. When pastry is golden and puffed, remove and let cool to the touch (about 5 minutes) then serve (or spoon the strawberries into the mug and top with pastry).Chocolate and Caramel Mug Cake
4 tablespoons all purpose flour 4 tablespoons sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg – beaten 3 tablespoons skim milk 1 tablespoon vegetable oil 2 salted caramels What to do: 1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine. 2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time. 3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.
Sticky Date Pudding In A Mug
10 x dates, roughly chopped 1 1/2 Tbls boiling water 1/8 tspn bicarb soda 1 1/2 Tbls butter 1 1/2 Tbls brown sugar 1 1/2 Tbls sr flour 1/2 x egg 1/2 Tbls walnuts, roughly chopped 4 Tbls brown sugar, extra 1 Tbls butter - extra 1 tspn milk or cream, extra Method *Best to make two mugs* In each mug place the chopped dates and water. Place in microwave for 50 sec until the dates are softened. Add the Bicarb soda and let it sit for 30 sec and mash roughly with a spoon. Add the butter and place again in the microwave for 10-15 sec to soften and melt. Add the sugar and flour and mix to combine thoroughly. Flatten the top of the mixture and sprinkle the walnuts on top. Place in the microwave on a sauce for 1 minute. It may need a further 10-20 sec to finish it off completely, depending on your microwave. Basic Caramel Sauce: In an ovenproof ramekin add the extra sugar, butter and milk/cream and place in the microwave for 20-30 seconds. Remove and stir and repeat another three times. You will end up with a dark caramel sauce. Drizzle over the sticky date cups and enjoy!
