Stevens - Quick & Easy Microwave Mug Recipes
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- Book:Quick & Easy Microwave Mug Recipes
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- Publisher:Encore Publishing
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- Year:2017
- Rating:3 / 5
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- 1 tablespoon dried fruit, chopped such as cranberries, apricots, raisins
- 2 teaspoon oil such as melted coconut oil, olive oil or butter
- 1 tablespoon agave nectar, pure maple syrup or honey
- cup old-fashioned or quick-cooking rolled oats, gluten-free
- 1 tablespoon seeds or nuts, chopped
- 2 teaspoon water
- teaspoon fine sea salt
- Mix the oats together with maple syrup, oil, water, nuts & salt in a large 14 to 16 oz mug until well blended.
- Microwave on 50% (Medium) power for a minute or two. Stir well and make sure that you stir up the syrup on the bottom of the mug.
- Microwave on 50% (Medium) power again until oats are golden brown, for a minute or two longer.
- Add in the dried fruit, mix well; if using. Let stand for couple of minutes to cool, preferably at room temperature before eating.
- cup blueberries, frozen or fresh
- 3 tablespoon milk
- cup flour
- 1 tablespoon coconut oil, melted
- teaspoon baking powder
- 1 tablespoon raw sugar
- 1 tablespoon sugar, raw
- 1 tablespoon flour
- 1 tablespoon coconut oil
- Combine flour together with the sugar and baking powder in a microwave safe mug.
- Add in the coconut oil & milk; stir well and arrange the berries over the top.
- Prepare the topping: crumble the coconut oil together with sugar and flour; sprinkle over the blueberries in the mug.
- Microwave for 90 seconds, preferably on high settings.
- Before removing the mug from the microwave, let it slightly cool.
- 2 tablespoon pumpkin puree
- 1 tablespoon butter
- cup all purpose flour
- 2 tablespoon sugar
- Few drops of vanilla extract
- 1 tablespoon brown sugar
- 2 tablespoon flour
- teaspoon baking powder
- 1 tablespoon butter
- teaspoon cinnamon
- Pinch of salt & ground cloves
- Put 1 tablespoon of butter in a microwave safe mug; microwave for 5 seconds, until soften, preferably on high settings. Dont melt it completely. Add in 2 tablespoons of sugar; stir & mix until well incorporated.
- Stir in the flour, vanilla, pumpkin, baking powder, pinch of cloves & salt; stirring until just combined. Smooth it out in the bottom of the mug using the back of your spoon.
- Combine 1 tablespoon of butter with 2 tablespoons of flour, teaspoon cinnamon & 1 tablespoon of brown sugar in a separate bowl, preferably small size.
- Pinch the butter using your fingers & mix it in with other ingredients. When everything is combined well and it looks like lumpy sand, pour the mixture over the cake batter in the mug.
- Depending on your microwave, cook in the microwave for a minute or little longer. Dont overcook so, first cook it for 50 seconds, check and then cook for 10 second again. Serve warm.
- 2 tablespoon applesauce
- 1 tablespoon buttermilk
- teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- cup plus 1 tablespoon all-purpose flour
- 1 dash ground nutmeg
- 2 tablespoon packed light-brown sugar
- teaspoon vanilla extract
- teaspoon (scant) salt
- teaspoon baking powder
- 2 tablespoon sugar, powdered
- 1 tablespoon Neufchatel Cheese or Cream Cheese, softened
- 1 teaspoon milk
- Prepare the Cream Cheese Icing by combining all the cream cheese icing ingredients together in a bowl, preferably small size; whisk well until smooth, preferably using a fork; set aside.
- Now, combine everything together (except the Cream Cheese Icing) in a microwave mug; whisk with a fork until nearly smooth and well combined.
- Microwave the mixture for a minute, preferably on high power.
- Check the doneness of the cake and microwave for 15 more seconds, if its not cooked completely.
- Top the cake with the Cream Cheese Icing.
- Serve warm & enjoy!
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoon buckwheat flour
- 1 handful almonds, chopped
- banana, sliced
- 1 tablespoon coconut oil
- Cinnamon
- 1 pinch of baking soda
- 2-4 tablespoon rice milk
- 1 pinch of salt
- Mix flour together with cocoa powder, coconut oil, baking soda, cinnamon and salt in a small sized bowl; mix well.
- Add in the rice milk as much to form a slightly liquidly dough
- Lightly grease a microwave mug and spoon in the dough & layer it with the banana slices, until it almos t full
- Sprinkle the chopped almonds over the top
- Microwave for 2 minutes, preferably at high. Check and put it into the microwave again for 30 more seconds, if the top is still soft; dont over bake.
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