4 one mug recipes

Blueberry Pancake in a Mug – Back to School Microwave Breakfast

Ingredients

  • 3 tablespoons all purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoon maple syrup (honey or agave)
  • 1 tablespoon milk
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1 tablespoon blueberries, fresh or frozen

Instructions

  1. Whisk together all of the ingredients except the blueberries in a microwave safe mug. Mix the batter until there are no lumps.
  2. Lastly stir in the blueberries.
  3. Microwave roughly for roughly 1 minute – 1 minute 15 seconds or until it is firm to the touch on top. (timing is based on my 1200W microwave so your timing might vary)
  4. Top with a little maple syrup and some more blueberries.
  5. Top with a little maple syrup and some more blueberries, enjoy immediately!

Notes

You can make it up the night before and store in the fridge until ready for it.
Take care not to overcook as your mug cake will get rubbery

Add any flavours you like, sliced banana, chocolate chips or even dried fruit

 

Sweet Potato Hash in a Mug- Back to School- Breakfast in a Mug

Ingredients

  • 1 small sweet potato (around 6 oz/1 cup)
  • Water, enough to cover the potatoes
  • 2 peppers, chopped
  • 1 tablespoon red onion, chopped
  • 2 tablespoons grated cheese
  • A pinch of salt and pepper
  • 2 teaspoon rosemary, fresh or dried
  • ¼ tablespoons (½ oz/15g) Butter

Instructions

  1. Peel and chop small cubes of sweet potato (the smaller you cut the pieces the faster the potato will cook).
  2. Add into a large microwave safe mug and cover totally with cold water. Use a large mug as the water might bubble up in the microwave.
  3. Cook for 3-4 minutes in the microwave until it is tender. It will turn an orange colour when done. (Check the potatoes halfway and stir so it doesn’t get too hot and overspill)
  4. Drain off the water and add in the peppers, onion, cheese, butter, rosemary, salt and pepper and mix everything well together.
  5. Put back in the microwave and heat these ingredients together for another 40 seconds until hot and the cheese melts.
  6. Enjoy a quick and filling breakfast!

Notes

You can make it up the night before and store in the fridge until ready for it.

 

Healthy Whole Wheat Muffins (Egg Free) Back to School

Ingredients

  • 3 tablespoons whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • 2 inch piece of banana
  • 2 teaspoons honey (maple syrup or agave)
  • 2 ½ tablespoons milk
  • 1 tablespoon raisins

Instructions

  1. In a microwave safe mug mash up the banana with a fork.
  2. Add in the rest of the ingredient and mix together until blended. Then stir in the raisins.
  3. Microwave for 45 seconds -1 minute or until it’s firm to the touch on top (timing is based on my 1200W microwave so your timing might vary).
  4. Enjoy immediately!

Notes

You can make it up the night before and store in the fridge until ready for it.
Take care not to overcook as your mug cake will get rubbery
You can substitute all purpose flour for whole wheat

 

Omelette (vegetarian) Back to School- Breakfast in a Mug

Ingredients

  • 2 eggs
  • 2 tablespoons milk
  • 1 green onion, chopped
  • 1 teaspoon parsley, chopped
  • A pinch of salt and pepper

Instructions

  1. In a microwave safe mug add eggs to mug and whisk together with a fork.
  2. Add parsley, scallions, milk, salt and pepper. Whisk until all ingredients are completely mixed together.
  3. Microwave for one minute. Stir and break up any large chunks of egg.
  4. Cook for another 45 to 60 seconds or until eggs are set.
  5. Top with a sprinkle scallions, salt and pepper and enjoy straight away.

Notes

You can make it up the night before and store in the fridge until ready for it.
Take care not to overcook as your eggs will get rubbery
serve with some toast and bob’s your uncle , you can a complete meal.
The eggs will continue cooking once out of the microwave so factor that into when you are taking them out

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