Sometimes you just can’t control when the craving for sweet food will kick in. Thus! My gift to you Muffin in a Mug! The simplest, most convenient, and let face it cutest dessert that you probably already have in your pantry! Whether it is an adorable afternoon snack for two or an inescapable need for a midnight feast, this recipe will always always always hit the spot!
PHOTO CRED https://fitmumblogdotcom.files.wordpress.com/2014/10/muggin2.jpg
Like so many of my favourites, this recipe is pinched from tatse.com but I have added my own twist to it and provided some suggestions in case of emergency.
Start by doubling checking you have all the ingredients:
*Quantities will make approximately two serves (or one really big one)
1/3 cup SR flour
1 tablespoon cocoa powder (or Milo or hot chocolate powder if you get desperate)
Pinch of salt (A very small pinch!)
1 1/2 tablespoons firmly packed brown sugar
1 egg
2 tablespoons milk
1 tablespoon melted butter (1 tablespoon of vegetable oil will also work)
1/4 teaspoon vanilla extract
For original recipe see link: http://www.taste.com.au/recipes/37759/5+minute+chocolate+mug+cake
Fancier methods would tell you to combine all of the dry ingredients first by sifting them and then gradually combine all of the wet ingredients, but let’s be honest as long as everything is mixed together properly, it doesn’t really matter. What is important is the cooking time. Obviously every microwave is different, and the varying in size and shape of the coffee cup will also impact the cake, it may take you a few tries to get your ideal cooking duration. The original recipe calls for microwaving 90 seconds on high, but I suggest starting with 60 seconds, checking your mug muffin and then adding more time in 20 second increments, checking in between. This is because the cake is being cooked in the microwave, that means it will dry out very quickly, and there is absolutely nothing worse! Lastly the fun part… ENJOY! Straight from the mug! Just please be careful not to burn yourself!
Fancier methods would tell you to combine all of the dry ingredients first by sifting them and then gradually combine all of the wet ingredients, but let’s be honest as long as everything is mixed together properly, it doesn’t really matter. What is important is the cooking time. Obviously every microwave is different, and the varying in size and shape of the coffee cup will also impact the cake, it may take you a few tries to get your ideal cooking duration. The original recipe calls for microwaving 90 seconds on high, but I suggest starting with 60 seconds, checking your mug muffin and then adding more time in 20 second increments, checking in between. This is because the cake is being cooked in the microwave, that means it will dry out very quickly, and there is absolutely nothing worse! Lastly the fun part… ENJOY! Straight from the mug! Just please be careful not to burn yourself!
TIP: If available top with cream or ice-cream for an even better treat!
PHOTO CRED http://www.biggerbolderbaking.com/microwave-mug-brownie/
- Elle
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