Well, that’s a long, fancy title for something you literally cook for 90 seconds in a mug, isn’t it? This is my favourite ‘Mug Cake’, but it totally has more of a muffin feel to me… very similar to a bran muffin. It was based on a gingerbread mug cake recipe I found, but it never tasted gingerbready to me. I’ve tweaked and twerked it into the base for either dessert or breakfast – it doesn’t matter, it’s just yummy. It’s about time I share it with you, since it’s something I eat at least weekly. Sugar-free, gluten-free, grain-free… but delicious!
My Flax Mug Muffin
- 1 tbsp butter, melted (I normally use my ‘Better Butter’ which is when I whip up 1 cup of butter with 1/2 cup of extra virgin olive oil… it stays somewhat spreadable right out of the fridge).
- 1 egg
- 1/4 cup ground flax seed
- 1 tsp (to taste), sweetener of your choice. I normally use either, Swerve, Krisda Monk Fruit or Truvia.
- 1/2 tsp baking powder
- 1/2 tsp gingerbread spices, or Ceylon cinnamon, or leave out. I’ve also used pumpkin pie spice.
- A couple teaspoons of blueberries, raspberries, chocolate chips (I use the Krisda stevia-sweetened ones), nuts would be good too.
Beat all ingredients together well in a large ramekin or mug. Microwave for 90 seconds (I do 2 full minutes if frozen berries are added). Leave for about 2 minutes, run a knife around the edge and pop out. Slice in two if desired and top with butter or my fave, almond butter… or just eat plain.
This is a pretty big muffin and comes in at about 380 calories with the ingredients I used (less blueberries or other add ins. Carb count? 15 g, but there is a whopping 11 g of fibre, so the NET carb count is 4 g. Fat 30 g (8 sat, 10 mono, 10 poly). Protein 13 g.
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