The versatile mug cake has been around for a long time now and even the mass produced packaged versions seem to have come and gone, which is no great loss considering the vast amount of carbs and chemicals in them.
But they are certainly not dead in the world of low carb and there are hundreds of youtube vloggers out there shouting “What’s up guys? This is the most awesome recipe ever!” Well, there will be none of that here, I promise. But, I have come up with a recipe that can be both a dessert and a savoury with just a small tweak. First there is the savoury muffin
Take one mug and add 1 tablespoon of melted butter, 3 tablespoons of almond flour, 1 egg, 2 tablespoons of grated cheddar, half a teaspoon of baking powder, salt and pepper and mix thoroughly. Microwave on medium (600w) for two minutes.
The dessert uses the above recipe with the removal of the cheese and the addition of two tablespoons of raw cacao powder and a teaspoon of vanilla extract. Sweetener can also be added to taste. Whipped cream goes well with this but here I made a hot chocolate sauce from one square of dark chocolate, double cream and butter all heated and combined in a saucepan.
2 Replies to “Mug Muffin Or Mug Cake? – Why Not Both”
Reblogged this on Ritaroberts's Blog.