Ingredients
♥ 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
Directions:
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.
First you need bread. Your weber white will work fine, or whatever you have on hand, if you like a little crunch go for a baguette. It truly does not matter. An old croissant. A nutty multigrain. A pile of tortillas might even work. Anyway, you’ll need one or two pieces of bread per cup. I like to make 2 cups at once so I can split an egg, but you can totally make one big cup with more bread and a whole egg. Work with what you’ve got
Cube your bread.
Get your cup or cups ready. Butter the inside, either rub a pat of butter around, or you can melt the buter in a mircowave and slosh it around. Up to you.
Place the bread in the cup of your choosing. I used two small cups this time because my pesky husband wanted in on the action, but one big cup totally works. About a slice or a slice and a half will do it. Smoosh it down a bit but don’t compact it so much cause you need the liquid to be able to work it’s way in.
Now in a separate cup or ramekin do the following:
-crack and egg into it
-add 3 tablespoons of milk
-sprinkle cinnamon
-if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract (I don’t do this, but it might make you love it even more)
Mix it all together with a fork.
Pour the mixture into your cup/cups. Smoosh it a little, and give it a minute to soak down into the bread.
Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds.
Mmm, eggy cinammon-y bread. Yes!
Add syrup. You have to have syrup. Or whip cream. But really, syrup.
♥ Blueberries, frozen (unsweetened), 28 grams or 1 oz.
♥ Bob"s Red Mill Whole Ground Flaxseed Meal, 1/4 cup.
♥ Featherweight Baking Powder, 0.5 tsp
♥ Walden Farms Pancake Syrup, 2 tbsp
♥ Orange Zest, about 1/2 tsp.
♥ Trader Joe"s Egg white only large, cage-free, 1 egg"s worth
♥ Nutmeg, ground, .5 tsp
Directions
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.
Ingredients:
♥ 1/2 cup quick cooking oats
♥ 1 tbsp ground flax seed
♥ 1 egg
♥ 1/2 cup milk
♥ 1/3 of a banana, mashed
♥ 1/4 tsp cinnamon
♥ 1/2 of an apple, chopped
♥ 2 tsp honey
Directions:
Add oats, flax, egg and milk in a mug. Stir well with a fork. Add banana, cinnamon, apple and honey. Stir again until fully combined. Cook in microwave on high for 2-3 minutes. Fluff with a fork.
Stir in a little milk or yogurt or nut-butter if desired.
Ingredients
♥ 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
Directions:
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.
♥ 3 tablespoons dark brown sugar, divided
♥ 2 tablespoons all-purpose flour
♥ 2 tablespoons butter, softened, divided
♥ 1 pinch plus 1/4 teaspoon ground cinnamon, divided
♥ 1 pinch salt, optional
♥ 1/2 egg (from 1 egg lightly beaten and divided)
♥ 2 tablespoons sour cream
♥ 1 teaspoon maple syrup
♥ Vanilla extract (a few drops)
♥ 1/4 cup self-rising flour
♥ 1 teaspoon apricot or other preserves
Directions:
1. To make the topping, combine 2 tablespoons brown sugar, all-purpose flour, 1 tablespoon butter, a pinch of cinnamon and salt in a small bowl; mix together with your fingers. Pinch together until crumbs form.
2. To make the batter, mix the remaining 1 tablespoon butter and the remaining 1 tablespoon brown sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until well blended. Add self-rising flour and the remaining 1/4 teaspoon cinnamon; beat until smooth.
3. Pour half of the batter into a buttered 12-ounce microwavable coffee cup, drop preserves into the center, then top with remaining batter. Sprinkle with crumb topping.
4. Microwave on high until done, about 1 minute 15 seconds.
Ingredients:
♥ Non-stick cooking spray
♥ 3 tbs flour
♥ 1 tbs + 1 teas sugar
♥ 2 tbs brown sugar
♥ 1/8 teas salt
♥ 1/8 teas baking powder
♥ 1/8 teas baking soda
♥ 1 egg
♥ 1/4 teas vanilla extract
♥ 1 tbs vegetable oil
♥ 1 tbs milk
♥ 1 ripe banana, mashed
Preparation:
1. Spray a microwave safe mug with cooking spray.
2. In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda. Add egg and combine until just incorporated with dry ingredients. Mix in vanilla, oil, milk and mashed banana.
3. Pop into the microwave for up to 3 minutes, with no fear to stop and check after 90 seconds for doneness.
4. Like all magical things that come out of the microwave, the inside of this will be hotter than the surface of the sun when you first remove it from the microwave. Give it a few minutes.
♥ 1/3 cup pasta
♥ 1/2 cup water
♥ 1/4 cup 1% milk
♥ 1/2 cup shredded cheddar cheese
Directions:
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!
♥ 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.
♥ Direction:
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.
Ingredients
♥ 2 tablespoons 2% milk
♥ 1 tablespoon ketchup
♥ 2 tablespoons quick-cooking oats
♥ 1 teaspoon onion soup mix
♥ 1/4 pound lean ground beef
♥ Additional ketchup, optional
♥ Directions
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
Read more: http://imgur.com/gallery/TFAjc
Microwave snacks you can cook in a mugfood
