10 Snacks You Can Cook In A Mug

1 egg 1 1/2 tablespoons milk Salt Ground black pepper 1/4 of a bagel (or similar amount of French bread, etc.) 2 teaspoons cream cheese 1/2 slice prosciutto or ham Fresh thyme leaves or fresh chopped chives Dijon mustard

1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme. 2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

1 ounce frozen blueberries 1/4 cup ground flaxseed 1/2 tsp baking powder 2 Tbsp sugar-free pancake syrup 1/2 tsp orange zest 1 egg white 1/2 tsp nutmeg Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds.

This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking.

2 Tbsp applesauce 1 Tbsp vegetable oil 1 Tbsp buttermilk 1/4 tsp vanilla extract 1/4 cup + 1 Tbsp all-purpose flour 2 1/2 Tbsp packed light-brown sugar 3/4 tsp ground cinnamon 1 dash ground nutmeg (optional) 1/4 tsp baking powder 1/8 tsp (scant) salt 1 Recipe Cream Cheese Icing, recipe follows Cream Cheese Icing 1 Tbsp Cream Cheese or Neufchatel Cheese, softened 2 Tbsp powdered sugar 1 tsp milk

Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing. Cream Cheese Icing Combine all ingredients in a small bowl and whisk with a fork until smooth.

Combine the pasta and water in a large mug or bowl. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through.

If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. My pasta cooked through in 4 minutes every time, but my microwaves tends to be very powerful. Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and eat up!

2 tablespoons 2% milk 1 tablespoon ketchup 2 tablespoons quick-cooking oats 1 teaspoon onion soup mix 1/4 pound ground beef Additional ketchup, optional

In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray. Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 3 minutes. Serve with additional ketchup if desired.

4 tablespoons self-rising flour 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons vegetable oil WHIPPED CREAM TOPPING (IF DESIRED) ½ cup heavy cream 1 tablespoon sugar

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 1½ minutes.) Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.

2 ounces cream cheese, softened 2 Tbsp sour cream 1 egg ½ tsp lemon juice ¼ tsp vanilla 2-4 Tbsp sugar replacement sub (taste as you go)

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving. Optional: Top with fresh fruit, whipped cream and nut meal.

2 pounds of fresh strawberries, hulled and quartered 2 tablespoons granulated sugar 1 tablespoon all-purpose flour pinch of salt 1 thawed puff pastry sheet, cut into 4 circles/squares to sit on the mugs 1 egg, lightly beaten

Preheat oven to 400 degrees F. In a baking dish, combine strawberries, sugar, flour, salt and mix to combine. Either divide the mixture into 4 mugs or ramekins, or keep it in the baking dish. Place cut puff pastry either over top of the mug or ramekin, or on a baking sheet, and brush with beaten egg. Place the mugs on a baking sheet and place in the oven (or just place the baking dish and sheet with pastry in the oven).

Bake for 25-30 minutes, checking once in between to stir strawberries and see how the pastry is coming along. When pastry is golden and puffed, remove and let cool to the touch (about 5 minutes) then serve (or spoon the strawberries into the mug and top with pastry).

10 x dates, roughly chopped 1 1/2 Tbls boiling water 1/8 tspn bicarb soda 1 1/2 Tbls butter 1 1/2 Tbls brown sugar 1 1/2 Tbls self - raising flour 1/2 x egg beaten 1/2 Tbls walnuts, roughly chopped 1 x caramel sauce: 1 Tbls butter - extra 1 tspn milk or cream, extra 4 Tbls browns sugar, extra

n a mug place the chopped dates and water. Place in microwave for 50 sec until the dates are softened. Add the Bicarb soda to the mug and let it sit for a minute and mash roughly with a fork. Add the butter into the mug and place again in the microwave for 10-15 sec to soften and melt. Add the sugar, flour and egg to the mug and mix to combine thoroughly with a spoon. Flatten the top of the mixture and sprinkle the walnuts on top. Place in the microwave on a saucer for 1 minute. It may need a further 10-20 sec to finish it off completely, depending on your microwave.

Basic Caramel Sauce: In an ovenproof ramekin add the extra sugar, butter and milk/cream and place in the microwave for 20-30 seconds. Remove and stir and repeat another two to three times depending on your microwave. You will end up with a dark caramel sauce. Drizzle over the sticky date cups and enjoy!

1 egg 1 tablespoon milk Salt Ground black pepper 1 tablespoon sharp cheddar cheese 5 tortilla chips, divided 1 tablespoon salsa Sour cream Queso fresco Chopped green onion

1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa. 2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.