Tag Archives: In A Mug

Berry Cobbler Mug Cake (kirbiecravings)

1/2 c frozen mixed berries
1/2 t cornstarch
4 t sugar, divided
2 T self rising flour
1 T sprite or 7-up
2 T quick oats
1 T unsalted butter, sliced into 2 thin squares

In a large, microwave safe mug add berries and sprinkle with cornstarch and 2 t sugar. Slightly toss the berries with your fingers or a spoon so that they are coated in the cornstarch and sugar. In a small bowl, whisk sugar and self rising flour. Pour flour mix on top of berries. Pour soda over the flour mix (this will help keep the flour mix soft, otherwise it will turn really hard in the microwave). Sprinkle oats on top of the flour. Spread the 2 slices of butter on top. Place a sheet of parchment paper on top of your mug and cook mug cake at full power in microwave for about 2 min. Check on your cobbler. If there are any uncooked oats or flour, push them into the fruit mix. Cook for about another 30 seconds (still covered with a piece of parchment paper). Let cool a few min before serving with ice cream.

Cheddar and Herb Biscuit in a Mug (biggerbolderbaking)

4 T flour
1/2 t baking powder
1/8 t salt
1/2 T cold butter, cubed
3 1/2 T milk
2 T cheddar cheese, grated
2 t chopped herbs (parsley/ oregano/sage etc)

In a microwavable mug, mix together the flour, baking powder and salt. Using a fork rub in the cubed butter into the dry ingredients. When done it will resemble fine breadcrumbs. Stir in the milk, cheese and herbs until your mix forms a batter. Microwave for roughly 45 seconds – 1 min. (this timing is based on 1 cup mug and 1200W microwave so yours might vary.) Enjoy warm!

Apple Crisp in a Mug (pinchofyum)

3 T coconut oil (can sub any veg oil)
1/4 c quick oats
2 T chopped pecans
2 1/2 T whole wheat flour, divided (can sub all purpose flour)
2 1/2 T turbinado or brown sugar, divided
1/2 t cinnamon, divided
1/8 t salt
2 – 3 apples (about 2 c chopped)
honey for drizzling

Melt the coconut oil in the microwave. Stir in the oats, pecans, 2 T flour, 2 T sugar, 1/4 t cinnamon and salt. Mix until well combined. Toss chopped apples with 1/2 T flour, 1/2 t sugar and 1/4 t cinnamon. Layer a little spoonful of the oat mix in the bottom of 2, 9 oz ramekins or mugs. Top with about 1 c chopped apples and heap the remaining oat mix over the top. Microwave for 3 min and 30 seconds, the apples should be bubbling and the whole thing will reduce in size. Remove and let stand until cool enough to eat. Be careful because it’s going to be really hot at first! Also, the texture improves as it rests and cools. Drizzle with honey for an extra gooey kind of texture. Note: You can make both at the same time and then save the second one to reheat later. Just wrap it with foil and leave it on the counter for the next morning (any longer than 12 hours and put it in the fridge).

Angel Food Cake in a Mug (thetypicalmom)

3 T angel food cake mix
2 T water

In a mug, stir all ingredients well until combined. Will froth up a bit. Microwave for 1 min.

Salted Caramel Chocolate Mug Cake (wineandglue)

1/4 c chocolate chips
1/3 c milk
2 T caramel syrup
1/4 c flour
1/2 t salt
1/4 t baking powder
2 T sugar
2 T vegetable oil

Mix the milk, caramel sauce and chocolate chips in the bottom of a mug. Microwave on 30 second intervals until the chocolate is completely melted, stirring in between. Mix in the remainder of the ingredients, thoroughly mixing to break up all of the flour. Microwave for 2 min or until cake is cooked.

Gingerbread Mug Cake

Cake

3 T flour (can sub gluten­ free flour, buckwheat flour or wholewheat flour)
1/2 t ginger, ground, or to taste
1 t cinnamon, ground, or to taste
2 T molasses (can sub maple syrup or honey)
1 T Greek yoghurt (can sub butter or oil)
2 t milk
1/2 t caramel or vanilla extract (opt)
1/4 t baking powder

In a small bowl or mug, mix all ingredients except the baking powder. When you mix the ingredients, the consistency should be reasonably thick, sort of the thickness of a mousse (so you may have to add a little less milk, or more flour -­ 1 t at a time ­ until it doesn’t look so runny.) Once everything is thoroughly combined, gently stir in the baking powder. Microwave for 1 min, then in 10­ second bursts until soft and cake­y.) Serve with toppings if desired.

Toppings

1 dollop ice cream
1 T molasses (can sub honey or maple syrup)

 

Calzone in a Mug (biggerbolderbaking)

8 T flour
1/4 t baking powder
1/8 t baking soda
1/4 t salt
6 T milk
2 T olive oil
3 – 4 T tomato sauce
4 – 5 T finely grated mozzarella cheese
1/4 t dry Italian seasoning
parsley for garnish (opt)

In a microwave safe mug combine your flour, baking soda, baking powder and salt. Once dry ingredients are combined add in the milk and oil and mix thoroughly until you have a smooth batter (if there are a few lumps, not to worry). In the center of the batter drop a spoonful of your tomato sauce, cheese, Italian seasonings and pepperoni. Pull the batter over the center to hide the calzone filling underneath the batter. Microwave for 1 min and 50 seconds – 2 min and 10 seconds or until the top of the calzone is risen and firm to the touch (timing is based on a 1200 Watt microwave and a 1 c mug so your timing might vary.) Garnish with parsley and tomato sauce if you’d like. Enjoy straight away! Note: Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Cheddar and Bacon Muffin in a Mug (biggerbolderbaking)

4 T flour
1/2 t baking powder
1/2 t onion powder (opt)
1/8 t salt
1/2 t butter, cubed
3 1/2 T milk (or buttermilk)
1 T bacon
1 T cheese

In a microwavable mug, mix together the flour, baking powder, onion powder and salt. Using your fork, incorporate the cubed butter into the dry ingredients. When done it will resemble fine breadcrumbs. Stir in the milk, bacon and cheese until your mix forms a batter. Microwave for roughly 45 seconds – 1 min (this timing is based on a 1200 Watt microwave and a 1cup mug so yours might vary.) Note: Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Loaded Baked Potato Soup In A Mug (biggerbolderbaking)

3/4 c water
3 T potatoes, in small cubes
1 T white onion, chopped
2 T cheddar cheese
1 T bacon, cooked and crumbled
2 t cornstarch
1/2 c chicken stock (or vegetable stock)
1/4 c milk
salt & pepper
sour cream for garnish (opt)

Add potatoes and water into a large microwaveable mug. Microwave for 3 – 4 min or until the potatoes are tender. Check on it half way through and stir. Once cooked drain away the cooking water. Into the potatoes stir in the bacon, cheese and onions and cornstarch. The cornstarch will thicken your soup. Stir in the stock and milk and season with salt and pepper. Place in the microwave and cook for 2 1/2 – 3 min or until it thickens and all of your ingredients have heated through. (Cooking time is based on a 1200 Watt microwave so your timing might vary.) Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook. Serve topped with sour cream and some more sprinkles of bacon and chives. Note: Use a large mug because the water can bubble up in the microwave. Cut your potatoes small so they will cook faster. They can be mixed up in advance for an even speedier meal. Cooking time will vary greatly depending on your microwave and the width and depth of the mug. You can bake them in the oven at 350 F for roughly 10 – 12 min. Every mug is different so check on it after 10 min.

Meatloaf in a Mug (society19)

2 T 2% milk
1 T ketchup
2 T quick cooking oats
1 t onion soup mix
1/4 lb lean ground beef
ketchup (opt)

Mix the milk, ketchup, oats and soup mix in a separate mug and then crumble the beef over the mixture and mix really well. Pat it all into the other mug and cover it and microwave on high for 3 min or until meat is no longer pink (use a thermometer to make sure the meat is safe and reads 160°). Let it all drain and stand for 3 min. Serve with additional ketchup if desired.

Quiche In a Mug (society19)

1 egg
1 1/2 T milk
salt
ground black pepper
1/4 of a bagel (or similar amount of French bread etc.)
2 t cream cheese
1/2 slice prosciutto or ham
fresh thyme leaves or fresh chopped chives
Dijon mustard

Mix egg and milk together with a fork in a mug, adding salt and pepper if you choose to. Tear bread into dime-size pieces and stir it in. Add cream cheese and stir that in. Then tear or cut prosciutto into small pieces and add it to the mug. Sprinkle with the thyme and microwave on high for about 1 min and 10 seconds. Add mustard and fresh thyme or chives if you’d like.

Scrambled Eggs in a Mug (society19)

2 eggs
2 T milk
2 T shredded cheese
salt, pepper and any other herbs you choose to use

Spray your mug with cooking spray and add the eggs and milk. Then beat everything with a spoon until blended. Put in a microwave on high for 45 seconds and stir. Microwave again until eggs are almost set, 30 – 45 seconds longer. Then throw whatever you want to the top: cheese, salt, pepper and herbs.

Strawberry Pop Tart in a Mug (biggerbolderbaking)

1 T butter, room temp
1 T icing sugar
2 T milk
4 T flour
1 T strawberry jam
icing
sprinkles

In a microwavable mug mix the butter and sugar together. Stir in flour and milk and mix until all ingredients are fully combined. Make a well in the batter and spoon in the jam. Gently smooth the batter over the jam so there is none peeking out. Microwave for 45 – 60 seconds, or until firm to the touch. Set it aside to cool. Spoon over some icing and then of course, decorate it with sprinkles!

Molten Chocolate Mug Cake (girlgonegourmet)

2 T, melted and cooled
1 egg
3 T heavy cream
3 T flour
4 T sugar
2 T unsweetened baking cocoa
1/4 t vanilla
pinch of salt
3 T semi-sweet chocolate chips
1/4 c vanilla bean ice cream (opt)

Combine butter, egg and cream together in a coffee mug until well combined. Add flour and sugar and keep stirring. Add cocoa, vanilla and salt and stir until just combined. Stir in chocolate chips. Place the mug in a microwave and cook for 2 min. Remove the mug from the microwave and let it sit for a few min to cool. Top the cake with the ice cream, grab a spoon, and dig in.

Caramel Macchiato Mug Cake (thenovicechef)

3 T milk
1 1/2 T vegetable oil
1 T caramel sauce
1 t vanilla
5 T flour
2 T sugar
1 1/2 t instant coffee granules
3/4 t baking powder
pinch of salt
whipped cream for topping (opt)
caramel sauce for drizzling (opt)

In a large mug, whisk (with a small whisk or large fork) together the milk, vegetable oil, caramel sauce, vanilla, flour, sugar, instant coffee, baking powder and salt. Whisk until smooth. Cook in the microwave on high for 1 min and 30 seconds.(The cake will rise and then sink just a little, this is normal.) Let cake rest for 1 min. Top with whipped cream and caramel sauce. Serve immediately!

Cinnamon Sugar Doughnut Mug Cake (bitzandgiggles)

Cake

4 T flour
1/2 t baking powder
3 T sugar
1/2 T butter, softened
4 T milk
1/2 t vanilla
1/4 t nutmeg
pinch of salt

Mix all ingredients in a bowl. Pour into greased soup crock or mug (at least 16 oz). Microwave on high for 60 – 90 seconds. Slide a knife around the sides of the cake inside the mug. Turn mug upside down, shake gently and transfer cake onto a plate (opt). Sprinkle generously with cinnamon sugar.

Topping

cinnamon sugar (half and half sugar and cinnamon to taste)

 

No Fuss Strawberry Mug Pie (babble)

2 lbs fresh strawberries, rinsed, hulled and quartered
1 T sugar
1 T flour
1 t grated orange zest
1/4 t kosher salt
1 sheet puff pastry, thawed
1 large egg

Preheat oven to 400 F. Lightly oil the inside of 4, 8 oz oven-safe mugs or ramekins. Place strawberries in a large bowl and sprinkle in sugar, flour, orange zest and salt. Stir everything together until the berries are evenly coated. Divide the strawberries evenly amongst the mugs or ramekins. Place the puff pastry sheet on a well-floured surface and cut 4 circles out of it that are slightly larger than the top of the mug. Make a few decorative slits in the top of each one to allow steam to release in the oven. Place the pastry circles gently on top of the mugs so they rest on the rim. Beat egg with 1 t water and brush the egg wash over each puff pastry cap. Bake pies for 25 – 30 min or until the tops are golden brown and puffy. Remove from the oven and allow them to cool for about 5 min. Makes 4.

S’mores Mug Cake (runningwithspoons)

2 T coconut flour (can sub regular flour)
2 T graham cracker crumbs
1 t coconut palm sugar (can sub sweetener of choice)
1/4 t baking powder
1/4 c unsweetened vanilla almond milk (can sub dairy or non-dairy of choice)
1 large egg
1 T chocolate chips or chunks
1 large marshmallow, sliced in half lengthwise

Add coconut flour, graham cracker crumbs, sugar and baking powder to a microwave-safe mug or bowl. Mix until well combined. Add milk, stirring until no clumps remain before adding in your egg. Use a fork or whisk to gently beat the egg into the batter, making sure that it is fully incorporated. Sprinkle with chocolate chips before topping with marshmallow and additional graham cracker crumbs. Microwave on high for 2 1/2 – 3 min, depending on microwave strength and depth of mug. Remove from microwave, grab a spoon, and enjoy!

Apple Crumble Mug Cake (pickledplum)

Crumble

1/4 c butter, melted
1/2 c quick oats
2 T brown sugar
2 T Maple syrup or honey
1 t cinnamon
pinch of salt

In a bowl, combine all the ingredients for the crumble and mix well.

Apple Filling

2 apples, chopped bite size
1 T flour
1 T lemon juice
1 T brown sugar
2 T chopped walnuts

Add ingredients and mix well. Divide apple filling mix among 2 mugs and top with crumble. Microwave each mug, separately on high for 3 – 4 mins, until mix is bubbly. Be careful when you take the mugs out of the microwave as they will be VERY hot!! Top with vanilla ice cream and a sprinkle of cinnamon if desired. Serve.

Toppings (opt)

vanilla ice cream
cinnamon

 

Salted Caramel Apple Spice Mug Cake (tablefortwo)

1/4 c flour
1/2 t Apple Pie Spice
1/2 t baking powder
3 T sugar
pinch of salt
1 1/2 T unsweetened applesauce
2 T milk
1 t vegetable oil
1 t water

In a small bowl, whisk together the dry ingredients. Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain. Pour batter into a microwave-safe mug, such as a 14 oz mug. You want enough head space for the cake to rise without pouring over. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows). Microwave mug cake for 1 min and 50 seconds on high (PLEASE READ NOTES CAREFULLY BELOW.) Carefully remove from microwave, drizzle your homemade salted caramel sauce (or you can use a store-bought caramel sauce) on top and enjoy! Note: ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. This batter is wetter and more moist than my other mug cakes hence the longer cook time. If you feel that your batter is still too wet after 1 minute and 50 seconds, feel free to zap it a little longer. Yes, no eggs in this either. Eggs is what makes typical mug cakes spongey!