43 Delicious Foods You Can Make In A Coffee Mug

Does the thought of dragging out giant mixing bowls and cake pans make you want to run out of your kitchen?

Don’t worry, we’ve all been there.

 

But did you know that a few simple ingredients and a microwave can transform your everyday coffee mug into a one-dish wonder?

 

I’ve put together a list of coffee mug recipes that are not only super delicious, but most of them can be ready in five minutes or less.

So let’s get started!

List Items

Surprisingly, there are quite a few dishes that can be made in a coffee mug, whether it’s breakfast, lunch, dinner, or just a snack.


After I scoured the internet for recipes, I came across tons of foods that I had absolutely no idea I could make in a cup!


Of course, before you decide to use these recipes, make sure your mug is microwave safe!

#1 Red Velvet Mug Cake

This recipe is great for the holidays!

I personally love red velvet cake, but some of my friends and family don’t.


At Christmas dinner, I’m worried about making a red velvet cake for everyone, but being the only one eating it.


With this recipe, I can have my cake and eat it, too!

Literally!

 

Ingredients:

-3 tablespoons of Red Velvet Cake Mix

-¼ cup of Original Yogurt

-1 tablespoon of water

-Reddi-wip® Original Dairy Whipped Topping

-PAM Non-Stick Cooking Spray (I prefer the olive oil kind)

-Chocolate syrup (optional)

-Peppermint candy pieces (optional)

-Powdered sugar (optional)


Method:

Combine your cake mix, water, and yogurt in the small bowl. Mix it very well.

Note: Most cake recipes call for eggs, however, not this one! We can leave those out.


Spray the inside of your mug with the non-stick cooking spray. 

Carefully use your spoon to scoop the mixture into the bottom until it is about ¾ of the way full.


Place the mug in the microwave and heat on high for 1 minute.

You will notice the cake starting to rise. If the mix doesn’t look completely cooked, continue cooking for an additional minute.


Once it has been fully cooked, remove it and let it cool for several minutes.


If you want to add a fancy topping, sprinkle powdered sugar over the cake and then top it off with Reddi-wip, chocolate syrup, and peppermint candy pieces!

Enjoy!



Holiday Sweetness

Reddi-wip can be used on just about anything to sweeten it up!

It can be used to top off coffee, pie, ice cream, and so much more!


When I have a sweet tooth, Reddi-wip is my saving grace!

#2 Apple Crisp Mug Cake

Apples are the go-to fruit during the fall.

 

Everywhere you go, you’ll notice apple flavors everywhere, whether its a couple eating apple pie on a picnic, or a child drinking apple cider on a cool evening.


Ingredients:

-½ cup of Yoplait Original Apple Crisp Yogurt

-4 tablespoons of fall colored red velvet cake mix (do not add any of the ingredients the cake mix calls for)

-1 tablespoon of water

-Whipped cream (optional)

-Dark Chocolate Granola (optional)

-Caramel sauce (optional)


Method:

Combine the yogurt, cake mix, and water in your mug and mix it very well. The mixture should fill about half.


Cook on high for 1-3 minutes. 

The timing varies on the mug you use and how your microwave cooks.

I suggest starting with 1 minute and add an additional 30 seconds until the cake has risen.


Remove it from the microwave and allow it to cool for about 3 minutes.

Top it off with whipped cream, dark chocolate granola, and caramel sauce. Bon appetit!

 

Fall In Love With Yoplait


When I think of Fall, I imagine seasons changing, fireplaces lighting up, and delicious desserts!

With Yoplait yogurt, you can have your favorite treat, without sacrificing your healthiness!

#3: Banana Nut Cake-In-A-Mug

I’m personally a huge fan of banana nut bread, and banana nut muffins for breakfast!

I’m very excited to share that I can have banana nut cake, in my coffee cup!


Ingredients:

-1 small-medium banana

-1 tablespoon of vegetable oil

-1 egg

-1 tablespoon of milk

-4 tablespoons of brown sugar

-4 tablespoons of all purpose flour

-1 tablespoon of chopped pecans

-¼ teaspoons of baking powder

-¼ teaspoon of cinnamon

-pinch of salt

-2 tablespoon of whipped cream


Method:

Slice up the whole banana, and set a few slices aside for the topping.

Place the remaining slices in the bottom of the mug and use a fork to mash them.


Once the banana slices are mashed, add in the egg and whisk it with the fork until it is well combined.

Next, add the milk and vegetable oil and continue to mix it.


Add the sugar, flour, baking powder, salt, and cinnamon and continue to whisk.

Then mix in some of the pecans.


Once it is all mixed together, place the cup in an 800-watt microwave for 3 minutes.

Adjust for more or less time depending on the wattage.


When it is done, let it cool for a few minutes.

Once it is cooled off, top it with the whipped cream, the leftover banana slices, and the remaining pecans.

You can even sprinkle some cinnamon on top if you want.

Enjoy!


Bananas Over Ripe?

This is the perfect remedy if your bananas are starting to brown!

It is quick and easy, and can save you from having to throw bananas out!

This is one of my husband, Jack’s, favorite treats!

#4: Mug Mac & Cheese

Not only is this creamy and delicious, it is much healthier than the macaroni and cheese you buy in a box.

It is free of all the added chemicals in the store bought boxes!


Plus, it is a single serve meal, so you don’t have to worry about any leftovers going bad in the fridge!


Ingredients:

-⅓ cup of whole grain elbow macaroni noodles

-⅓ + ¼ cup of water

-⅓ cup of shredded Cheddar Jack cheese

-2 teaspoons of milk


Method:

Put the elbow noodles in your mug.

Make sure it is a big one so it doesn’t boil over while cooking.


Pour ⅓ cup of water in the mug, then add another ¼ cup of water to it.

You can add more water if you like.

Place it in the microwave for 6 minutes.


Pause and stir at 4 minutes, 2 minutes, and 1 minute. 

Some may not take as long, so at the 1 minute mark you should check if the noodles are already done.


Once it is finished, add the Cheddar Jack cheese and place it back in the microwave for 30-45 seconds to melt the cheese.


When it is melted, take the cup out, add the milk, and stir it well. All done!

 

No Elbow Noodles?

If you don’t have elbow macaroni noodles, you can use white pasta noodles, however they take less time to cook.

Just keep an eye on it and you will be fine!

#5: Cheesecake in a Mug

I don’t usually ever have an entire cheesecake in my house because I never finish it and it ends up being wasted.

So I love this single serve cheesecake!


Ingredients:

For the cheesecake:

-4 tablespoons of cream cheese, softened or spread

-2 tablespoons of plain non-fat Greek yogurt

-2 ½ tablespoons of granulated sugar

-1 large egg, whisked

-¼ teaspoon of vanilla


For the crust:

-4 tablespoons of very fine graham cracker crumbs

-1 tablespoon of melted butter


Method:

First, we’re going to make the crust.

Grease the inside of your mug, then add the graham cracker crumbs and melted butter and mix completely.


Press down on the crumbs with your fingers to form a crust at the bottom.

You want the crumbs to be tightly packed together so you should apply some pressure.


Now, we move on to the cake.

In a medium bowl, mix the egg, cream cheese, yogurt, sugar, and vanilla until it is smooth.


There may be small clumps of cream cheese, depending on if you use regular or spread.

Try to get the clumps as small as possible. Pour the batter into the mug.


Place a paper towel over the top and cook for 1 minute at full power.

It should be mostly cooked except for the center.


Check it and then add another 20 seconds.

Stop it again, then microwave for another 20 seconds.


At this point, it should be almost fully cooked, so go ahead and add a final 20 seconds.


If you greased the entire mug, the cheesecake should have pulled away from the sides.

Gently slide the cheesecake out.


I usually turn it upside down and let the cake slide onto a plate then flip it back over.


Place the cheesecake in the fridge for 1 hour to cool.

This setting time lets the cream cheese flavor fully develop.

If it is eaten right away, it may taste bland.

Enjoy!


Why do I cook in 20 second intervals?

The reason for only doing 20 second intervals is because if you cook it all at once, the batter may overheat and splatter.

It will be less of a mess if you let it cool for a few seconds.

#6: Coffee Mug Cinnamon Roll

This single serving cinnamon roll mug cake has cinnamon swirls throughout a fluffy cinnamon flavored cake.


This cake takes a little more effort than most mug cakes because you have to do the cinnamon sugar swirl and the frosting, but it is worth it.


Ingredients:

For the cake:

-4 tablespoons of all purpose flour

-3 teaspoons of granulated white sugar

-¼ teaspoon of baking powder

-⅛ teaspoon of cinnamon

-1/16 teaspoon of nutmeg

-3 tablespoons of fat free milk

-½ tablespoon of vegetable oil


For the cinnamon swirl:

-1 ½ tablespoon of brown sugar

-⅛ teaspoon of cinnamon

-½ tablespoon of butter


For the frosting: (makes enough for 2)

-½ tablespoon of butter

-1 tablespoon of cream cheese

-2-2 ½ tablespoons of powdered sugar


Method:

Combine all of the cake ingredients in an 8oz mug.

Whisk until the batter is smooth and no lumps remain. 


In a small mixing bowl, combine all of the cinnamon swirl ingredients.

Microwave for about 20-30 seconds, or until the butter melts.

Mix until it becomes a thick syrup, then pour into a small liquid container that has a pouring spout.


Quickly scoop out half of the cake batter and set it aside.

Doing this quickly keeps the swirl mixture from cooling so it is easier to pour.


Pour a swirl into the remaining batter in the mug.

Pour the rest of the batter back in, making sure to cover the swirl completely.

Pour another swirl on top of the top layer of batter.


It’s okay if you have a little leftover.

Place in the microwave for 1 minute, or until the cake is completely cooked.

The butter from the swirl might separate during the cooking which will result in it being gooey and wet.

It will solidify as the cake cools.


While the cake is cooking, make the frosting.

In a medium bowl, mix all of the frosting ingredients.

Cover with a paper towel and cook for about 10 seconds.

Whisk until it thickens.


Scoop frosting into a piping bag and pipe it onto the cake.

You should have enough frosting for 2 cakes.

You can save any extra frosting for another time.


Can I make a bigger cake?

If you would like to use a 12oz mug instead, just use 1 ½ times the ingredients.

It will basically be enough for a giant cinnamon roll instead of 2 small rolls.

#7: Chicken Pot Pie in a Mug

I know what you’re thinking, “there’s no way I can quickly make a homemade chicken pot pie in the microwave”.

You’d be surprised what you can do!


Ingredients:

-1 teaspoon of butter

-1 teaspoon of all-purpose flour

-¼ cup of milk, cream, or half & half

-¼ cup of chicken or vegetable broth

-1 cup of shredded rotisserie chicken

-¼ cup of peas, defrosted if frozen

-¼ cup of corn kernels, defrosted if frozen

-1 teaspoon of onion flakes

-¼ teaspoon of smoked paprika

-a pinch of salt and pepper

-1 small can of crescent roll dough (approx. 4oz)


Method:

Heat the butter for about 20 seconds until it is melted. Pour in the flour and mix it to make a paste.


Whisk in the milk or cream, followed by the broth.

Mix in the chicken, peas, corn, paprika, onion flakes, salt, and pepper.


Unroll the crescent rolls and lay two or three of them across the top of the mug to make a crust, but leave a small amount of space for the steam to vent.


Cook for about 3 minutes or until the top is lightly browned. Enjoy!


Be Cautious:

Be sure to let the chicken pot pie cool for a few minutes before digging in.

Although it may be tempting to just dig right in, the inside will be very hot.

#8: Avocado Cake

This naturally green colored avocado mug cake is light, fluffy, and delicious.

The name made me a little weary about trying it because when I think of cake, the last thing I picture is a wrinkly green vegetable, but I’m very glad I gave it a shot!


Ingredients:

-2 tablespoons of mashed avocado

**Note: It is not the same as scooping 2 tablespoons of an avocado and then mashing it. Mash the avocado until there are virtually no chunks and then measure it.

-4 tablespoons of all-purpose flour

-3 tablespoons of granulated white sugar

-½ teaspoon of baking powder

-2 ½ tablespoons of milk

-½ tablespoon of vegetable oil


Method:

Add all ingredients into a mug.

Mix with a small whisk until the batter is smooth.

Make sure you have mashed all avocado pieces.


Place in the microwave and cook for 1 minute and 20 seconds.

Microwave times may vary depending on the wattage, but with 1000 watts, it should only take 1 minute and 20 seconds.


Let the cake cool for a few minutes and enjoy!


8oz or larger?

This recipe is typically made in an 8oz cup so the cake rises to the brim.

You can use a larger cup if you want, it just won’t rise as high.

#9: French Toast in a Mug

This is one recipe that might actually taste better than the real thing.

French toast in a cup is fast, simple, and satisfies the craving for a sweet breakfast.


Ingredients:

-1 or 2 slices of bread, cubed (just fill your cup to overflowing a bit)

-1 tablespoon of butter

-1 egg

-3 tablespoons of milk-Dash of cinnamon

-Drop of vanilla extract (optional)


Method:

Cut the bread into small cubes if it has not already been cubed.

Melt the butter in your mug for a few seconds in your microwave.

Swoosh it around the cup and add the bread cubes.


In a separate cup, combine the egg, milk, cinnamon, and vanilla. Pour the mixture over the bread.


Smoosh it a little and allow the liquid to soak in.

Place it back in the microwave.


Start heating with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs).

Add syrup if desired. Eat!


Do I Have To Use Bread?

This is pan de mie, which is basically just French for sandwich bread.

You can use whatever you have on hand.


I prefer my french toast soft-ish but if you like a little crunch, go for a baguette.

It really does not matter.


An old croissant.

A nutty multigrain.

A pile of tortillas might even work!

#10: Caramel Brownie Sundae Mug Cake

Imagine you’re home in your jammies and start getting a craving for sweets.

You could just have a bowl of vanilla ice cream.


You could have a handful of chocolate chips.

Or you can grab a few things from your pantry and make this amazing chocolate mug cake.


Ingredients:


Cake:

-2 tablespoons unsalted butter

-2 tablespoons chocolate chips (half bittersweet and half semisweet)

-⅛ teaspoon salt

-2 tablespoons all-purpose flour

-¼ teaspoon baking powder

-1 large egg-½ teaspoon vanilla extract

-½ teaspoon instant espresso powder

-2 tablespoons sugar

-1 tablespoon unsweetened cocoa powder

-1 square of your favorite dark chocolate bar


Topping:

-3 Werther’s Original® Baking Caramels

-2 teaspoons milk-melted chocolate chips

-vanilla bean ice cream or gelato

-crushed toasted nuts-crushed cookie

-whipped cream


Method:

Place butter and chocolate chips in a coffee mug and heat on half power for 15 second intervals,

stirring between each interval, until melted (about 45 seconds total).


In a separate bowl, whisk together the flour, baking powder, and salt.


In another separate bowl, whisk together the egg, vanilla extract, and espresso powder.


When the chocolate is melted in your cup, stir in sugar and cocoa powder.

Stir in the egg mixture then stir in the flour mixture.

Stir well to eliminate lumps.


Microwave on half power for 30 seconds (I set mine on a plate just in case there’s spillover).

Stir.

Cook for another 35 seconds. 


The cake may rise over the top of your mug, but thats okay.


Press the square of chocolate bar down into the center of the cake, you can crush it into pieces if you’d like. 


Be careful not to burn your fingers. 

Continue to heat on half power for 40 seconds.

Let the cake cool for 2 minutes while you prepare your toppings.


Melt the chocolate chips by heating on half power for 20 second intervals, stirring between each, until they are completely melted.


Melt the caramels by placing them in a small bowl with the milk.

Heat on 30 second intervals, stirring carefully between each, until melted.

Enjoy!


Extra Toppings:

Top your mug cake with a scoop of ice cream, caramel sauce, chocolate sauce, whipped cream, crushed pecans, gummy bears, whatever you want!

There are no limits when it comes to craving sweets!

#11: Chocolate Fudge S’mores Cake in a Mug

If you love someone (like yourself), this would be an outstanding choice for a fast, easy Valentine’s Day dessert.

Although, it’s just as great any other day!


Ingredients:
-2-3 tablespoons graham cracker crumbs
-3 ½ tablespoons unsalted butter, melted
-2 tablespoons granulated sugar
-1 large egg
-½ teaspoon vanilla extract
-¼ cup whole wheat pastry flour
-2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)
-⅛ teaspoon baking powder
-pinch of salt
-1 ½ ounces milk chocolate (chopped or morsels)
-marshmallow fluff, cream, or actual marshmallows


Method:

Combine 3oz of the butter and 1oz of chocolate in a small bowl, then melt in the microwave for 20-30 seconds.

Set aside. 


In another bowl, combine the remaining melted butter with the graham cracker crumbs and stir until moistened.


Press the mixture into the bottom of your mug.


In a separate bowl, whisk the egg, sugar, and vanilla until it is smooth. 

Add in flour, baking powder, salt and cocoa, stir until a thick batter forms.


Stream in melted butter and chocolate, mixing to combine.

Fold in the remaining chocolate chips.


Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows.


Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes.

 

Remove and top with additional marshmallow if desired.


You can add 5-10 seconds to make them melty, or put them directly under the broiler for about 10 seconds to toast if desired.

Sprinkle with graham crumbs and enjoy!


Extra Tips:

If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. 


Additionally, I have made this by substituting coconut butter for the full amount of butter.

It was just as delicious, but slightly drier. You cannot taste coconut at all.


Finally, take into account the power of your microwave. Judge accordingly and add/subtract a few minutes of cooking.


Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it!

#12: Egg Fried Rice

This egg fried in a rice is a great single-serving meal for days when you feel too lazy to cook.


Ingredients:
-1 cup cooked jasmine rice
-2 tablespoons frozen peas
-2 tablespoons chopped red pepper
-½ stalk of green onion, sliced
-small pinch of mung bean sprouts
-small pinch of shredded purple cabbage
-1 large egg
-1 tablespoon low-sodium soy sauce
-½ teaspoon sesame oil
-½ teaspoon onion powder
-¼ teaspoon five-spice powder


Method:

Place the rice into a large cup. Lay the peas, red pepper, green onion, mung bean sprouts and cabbage on top. Cover the mug with cling film.

Microwave on high for 1 minute 15 seconds.

In the meantime, beat the egg and mix in the soy sauce, sesame oil, onion powder and five-spice powder. Pour the egg mixture into the mug, and stir with the vegetables and rice.

Cover with cling film again, and cook for 1 minute 15 seconds to 1 minute 30 seconds.

Take it out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve!


Safety Tip:

Using a knife, puncture one or two small holes through the film. You don’t want to scald yourself with steam when you take it off!

#13: Mug Coffee Cake

As you all know, I love coffee! I also love cake! This is a great idea for a quick breakfast on the go or to enjoy slowly on a Saturday morning!

Ingredients:
-¼ cup Bisquick mix
-2 tablespoon of milk
-½ tablespoon of Truvia Baking Blend
-¼ teaspoon of vanilla extract
-1 teaspoon of coconut oil, melted
-1 tablespoon of brown sugar
-¼ teaspoon ground cinnamon


Method:

Lightly spray a microwavable cup with cooking spray and then mix together the Bisquick, milk, Truvia, vanilla, and coconut oil.

Mix brown sugar and cinnamon and sprinkle over the top of the mixture. If desired, swirl with the tip of a knife to spread throughout the mug.

Microwave on high for one minute. Carefully take it out and devour.

Enjoy!


Truvia Substitute:

If you don’t have the Truvia Baking Blend, Granulated sugar will do! Just put 1 tablespoon of granulated sugar in place of the Truvia and you’ll be good to go!

#14 Raspberries & Sour
Cream Cake

The combination might sound strange but I promise you it is so good. Something about the tart berries and the sour cream just go together so well, and the added sugar makes it just sweet enough.


Ingredients:


Cake:
-3 tablespoons flour
-2 tablespoons sugar
-¼ teaspoon baking powder
-½ tablespoon vegetable oil
-1 tablespoon sour cream
-2 tablespoons milk
-1 tablespoon lemon juice
-3-4 raspberries (fresh or frozen)

Glaze:
-1 tablespoon sour cream
-2 tablespoons powdered sugar


Method:

Mix together dry ingredients, except the berries. Then add wet ingredients and mix until just combined. Set the raspberries in the center.

Microwave for 55 seconds, or 1 minute 15 seconds if you used frozen berries.

Mix together sour cream and powdered sugar for glaze, spoon it onto the mug cake or pipe it on with a small bag snipped at one corner. Enjoy!


Does It Matter If I Use Fresh or Frozen Berries?

It doesn’t matter which you prefer. I personally like to use frozen berries because they kind of “melt” into the cake a little more.

#15: Banana Bread in a Mug

This bread has a good consistency, and is very moist & yummy.  Not to mention it's a quick & easy way to make a single serving.

Ingredients:
-3 tablespoons + 1 teaspoon of all-purpose flour
-1 packet stevia (or 2 teaspoons other sweetener of your choice)
-2 tablespoons brown sugar
-⅛ teaspoon of salt
-⅛ teaspoon of baking powder
-⅛ teaspoon baking soda
-1 egg
-¼ teaspoon vanilla extract
-1 tablespoon vegetable oil
-1 tablespoon lowfat milk
-half a banana, mashed
-cinnamon, for sprinkling (optional)


Method:

Lightly coat your mug with non-stick spray. Blend flour, sugars, salt, baking powder & baking soda. Add egg & mix until all the dry ingredients are incorporated. 

Stir in vanilla, oil & milk, then the mashed banana.  Cook 1½ to 3 minutes, depending on your microwave.

You can sprinkle cinnamon on top if you like, but its not mandatory. Enjoy!


Timing Tip:

You can stop and check at 1 ½ minutes to see if its done. It will probably rise over the top of the mug as it's heating. If it's still runny it's not done yet.  But be careful not to overcook!

fivehearthome.com

#16: Mug Pizza

This microwave pizza recipe is a serious game changer when it comes to your meals. It is real food, fast, and healthier than fast food. You will simply not believe the results.

Ingredients:
-4 tablespoons all purpose flour
-⅛ teaspoon baking powder
-1/16 teaspoon baking soda
-⅛ teaspoon salt
-3 tablespoons milk
-1 tablespoon olive oil
-1 tablespoon marinara sauce
-1 generous tablespoon shredded mozzarella cheese
-5 mini pepperoni
-½ teaspoon dried Italian herbs (basil or oregano will work)


Method:

Mix the flour, baking powder, baking soda and salt together in a mug. Add in the milk and oil and mix it together. There might be some lumps but that is okay.

Spoon on the marinara sauce and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni and dried herbs.

Microwave for 1 minute 10-20 seconds, or until it rises up and the topping are bubbling. Enjoy straight away!


Wattage:

The timing for this recipe is based on 1200W microwave. If you have a different wattage, your timing might vary. Just keep an eye on it until it rises and the toppings are bubbling.

#17: Snickerdoodle Mug Cake

Snickerdoodle Mug Cake bakes up in the microwave in just one minute, giving you a warm, cinnamon-sugary treat that will satisfy any sweet tooth! It’s definitely one of my favorites!

Ingredients:
For cake:
-¼ cup + 2 tablespoons all-purpose flour
-2 tablespoons sugar
-¼ teaspoon baking powder
-¼ teaspoon cinnamon
-¼ cup milk, at room temperature
-2 tablespoons salted butter, melted and cooled
-½ teaspoon pure vanilla extract

For layering/topping:
-1 tablespoon sugar
-¼ teaspoon cinnamon


Method:

In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until completely combined, with no streaks of any ingredients remaining. 

Blend in milk, butter, and vanilla until batter is smooth. Into a 14-ounce mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar.

Alternate layers, ending with cinnamon sugar.

Microwave on high for 1 to 1½ minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.


Why Does My Mug Need Straight Sides?

A mug with straight, not angled, sides will ensure that the cake bakes evenly. 14-ounces would be the perfect size to allow the cake to rise up while baking without overflowing.

#18: Blueberry Mug Muffin Box 10

If you are a fan of blueberry muffins, you will love this recipe!


Ingredients:
Muffin:
-¼ cup flour
-1 tablespoon sugar (you can use raw sugar if you prefer)
-⅛ teaspoon baking powder
-3 tablespoon milk
-1 tablespoon coconut oil (melted)
-¼ blueberries (fresh or frozen)

Topping:
-1 tablespoon coconut oil
-1 tablespoon flour
-1 tablespoon raw sugar


Method:

In a microwave safe mug combine the flour, baking powder, and sugar. Then stir in the milk and coconut oil.

Place the berries on top. Next, we’ll make the topping. Crumble together the coconut oil, flour, and sugar and sprinkle on top of the blueberries.

Microwave on high for 1 ½ minutes. Let it cool for a few minutes before removing, it will be very hot. Enjoy!


What’s The Difference Between Granulated Sugar and Raw Sugar

Granulated sugar has all of the molasses removed. Raw sugar still has some of its natural molasses. 

#19: Microwave Quiche ​​​​

A quiche is similar to a frittata made with milk and eggs poured into a pie crust and baked. This recipe allows you to make a healthy quiche in less than 5 minutes!

Ingredients:
-1 large egg
-1 ½ tablespoons whole milk, half and half, or heavy cream
-1 teaspoon melted unsalted butter
-Pinch of salt
-Pinch of freshly ground black pepper
-4 small grape tomatoes, halved
-⅛ cup torn pieces of fresh bread
-1 tablespoon grated cheese (e.g., cheddar cheese, mozzarella, etc.)
-1 teaspoon chopped fresh herbs, plus more for garnish (e.g., green onions, Italian parsley, chives, etc.)


Method:

In a microwavable mug, add the egg, milk, melted butter, salt, and pepper then whisk until thoroughly mixed and egg whites are completely broken up. 

Add the halved grape tomatoes, torn bread, grated cheese, and chopped herbs on top of egg mixture, making sure ingredients are evenly dispersed and have not settled to bottom.

Ingredients will stay settled within the quiche mixture better if you do not whisk ingredients into egg mixture.Cook on high for 1 minute, just until egg is completely cooked and quiche is slightly puffed. Garnish with fresh herbs and serve immediately.


Quiche vs. Frittata

Quiche is made by adding ingredients to a custard base, a combination of eggs and heavy cream. It usually has a crust, but not always.

Frittatas never have a crust, and have little to no milk or cream.

#20: Double Lemon Mug Cake

This moist, chewy mug cake bursts with lemon flavor. Fresh-squeezed lemon juice and lemon zest enhance the taste. All other ingredients are pretty basic so it's a great spur-of-the-moment dessert option.

Ingredients:
Cake:
-3 tablespoons all-purpose flour
-1⁄4 teaspoon baking powder
-1⁄8 teaspoon salt
-1 large egg
-3 tablespoons granulated sugar
-2 tablespoons vegetable oil
-1 teaspoon finely grated lemon zest
-11⁄2 tablespoon freshly squeezed lemon juice

Icing:
1⁄3 cup confectioners' (icing) sugar
11⁄2 teaspoon freshly squeezed lemon juice


Method:

Spray your cup with non-stick cooking spray. In the mug, combine flour, baking powder and salt.

Using a fork, beat in egg, sugar, oil, lemon zest, and lemon juice until very well blended.Microwave on High for 1 ½ to 2 minutes (checking at 1 ½) or until risen and center is just set. Let it cool.Now we’ll make the icing. In a small bowl or cup, use a fork to stir confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Eat directly from your mug or gently remove to a small plate. Enjoy!


Tips:

Using oil, instead of butter, in this recipe helps to keep the cake extra-moist. Also, you can use 1⁄8 teaspoon lemon extract in place of the lemon zest.

This recipe is made for a 16oz mug. If you choose an 8oz cup, simply use half of all ingredients and decrease the time a little bit.

#21: Chocolate Chip Cookie in a Mug

In just one minute, this warm, gooey chocolate chip cookie could be all yours. Satisfy your sweet tooth without overeating!

Ingredients:
-1 tablespoon butter (melted)
-1 egg yolk
-1 tablespoon brown sugar
-1 tablespoon sugar
-1 pinch of salt
-2 drops vanilla extract
-¼ cup flour
-Handful of chocolate chips (as many or as little as you would like)

Method:
Place all ingredients into microwave safe cup and stir until completely mixed.
Cook on high for 50 seconds to 1 minute. Top with your favorite ice cream, whipped cream, or chocolate sauce, and enjoy!


Don’t overcook:

This recipe calls for baking the cookie for 50 seconds to 1 minute. Start at 50 seconds, test for doneness, and then cook at additional 10 second intervals as needed. 

Because it isn’t actually baked, the sugars won’t caramelize and it will be a lot lighter in color when it’s finished so don’t let it fool you into thinking it’s not done!

#22: Mug Omelet

This is a simple and delicious breakfast when you don't have time to cook. Plus, you won’t have a sink full of dishes to wash afterwards!

Ingredients:
-1 large egg
-2 egg whites
-2 tablespoons shredded Cheddar cheese
-2 tablespoons diced fully cooked ham
-1 tablespoon diced green bell pepper
-Pinch of salt and ground black pepper
-Non-stick cooking spray


Method:

Combine egg, egg whites, Cheddar cheese, ham, bell pepper, salt, and ground pepper in a mug coated with non-stick spray.

Microwave on high for 1 minute and stir. Continue to cook until eggs are completely set, 1 to 1 ½ minutes longer. Enjoy!


Quick and Easy:

I like this mostly because of how easy it is to do and hardly any clean up. No matter how much of a rush I'm in, I can always spare 2 minutes and have a healthy breakfast.

#23: Mug Doughnut

This is a fast and simple recipe that doesn't require a deep fryer. It doesn't look exactly like a donut, but it's really easy, tastes great, and is super spongy.


Ingredients:
-1 egg, beaten
-2 tablespoons brown sugar
-2 tablespoons self-rising flour
-1 ½ tablespoons milk
-1 tablespoon white sugar
-1 tablespoon olive oil
-¼ teaspoon ground cinnamon


Method:

Beat egg, brown sugar, self-rising flour, milk, white sugar, olive oil, and cinnamon together in a large mug.

Place in the microwave and cook on high heat for 2 minutes.


Don’t Have All Ingredients?

Two tablespoons flour and ¼ teaspoon baking powder can be substituted for the self-raising flour. Vegetable oil can be substituted for the olive oil, if desired.

If doughnut isn't fully cooked after 2 minutes, add 10 more seconds.

#24: Mexi-Chicken Avocado Cups

A Mexican-style side dish made of chicken and avocado, no cooking required. It's a quick, healthy, and delicious recipe guaranteed to make you feel and look good.

Although it’s on my list of mug recipes, it doesn’t even require a mug!

Ingredients:
-3 6oz cans of canned chicken, drained
-1 tablespoon of cilantro, finely chopped
-½ teaspoon chili powder
-3 avocados, halved lengthwise and pitted
-1 teaspoon lime juice


Method:

Stir chicken, cilantro, and chili powder together in a bowl. Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves. Enjoy!


Saving Some For Later?

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. 

If you want to make tons of these for your company party, simply just wrap them in foil and place in the refrigerator.

#25: Mini PB&J Mug Cakes

This is perfect for those with kids that need a quick and easy snack that’s a little more fun than the usual PB & J sandwich!

Ingredients:
-cooking spray
-4 teaspoons grape jelly
-½ cup yellow cake mix
-2 tablespoons creamy peanut butter
-2 cups whipped cream
-1/4 cup egg substitute

Method:
Spray the insides of 4 mugs with cooking spray. Spoon 1 teaspoon grape jelly into the bottom of each cup.

Mix cake mix and peanut butter together in a bowl then add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.


Cook one at a time on high until cake is set, about 1 minute, 15 seconds.

Invert each mug onto a plate to release cakes.


No Egg Substitute?

If you don’t have egg substitute, regular eggs will work just fine. Also, Greek yogurt makes a good egg substitute as well.

#26: Bethany’s Frito Pie in a Mug

This is perfect for a last minute dinner choice. It only takes 15-20 minutes to make so there’s no worries about impatient kids (or husbands).

Ingreients:
-3 cups corn chips (such as Fritos)
-1 cup shredded Cheddar cheese
-¾ cup chopped onion
-2 ½ cups prepared chili



Method:
Preheat oven to 350 degrees F (175 degrees C). Spread about 2 cups corn chips in a baking dish.

Sprinkle half the onion and half the Cheddar cheese over chips and top with chili.

Spread remaining corn chips over the chili, followed by remaining chopped onion and cheese.

Bake until hot and bubbly, 15 to 20 minutes.


Why baked?


Most people who have ever had Frito pie know that you can literally just pour the ingredients into a bag of Fritos and there you have it!

Baking the Frito pie adds a little bit more crunch and everything is more melted together.

#27: Mug Meatloaf

If you’re tired of making a whole pan of meatloaf just to have tons of leftovers, you should definitely try this! You can easily make a single serving of meatloaf with this fast and simple recipe.

Ingredients:
-1 slice white bread, torn into pieces
-2 tablespoons milk
-½ teaspoon Worcestershire sauce
-¼ pound ground beef
-1 green onion, thinly sliced
-¼ teaspoon seasoned salt
-⅛ teaspoon ground black pepper


Method:

Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. 

Add the ground beef, green onion, seasoned salt, and pepper to the bread. Mix well and place into a 10 ounce, microwave-safe mug.

Cook at 70 percent power until the meatloaf is firm and no longer pink in the center, about 4 to 5 ½ minutes depending on your microwave.

Remove the meatloaf and allow to stand 2 minutes before serving.


Texture Notes:

Of course, cooking this in the microwave instead of the oven may affect the texture of the meatloaf. 

However, you don’t have to wait forever for it to cook, it tastes amazing, and you won’t have leftovers for days!

#28: 5-Minute Nutella Cake

This recipe is one of my favorites. It is quick, cheap, and delicious! If you’re low on money, or don’t want to spend much on a simple snack, this is definitely a go-to!

Ingredients:
-¼ cup self-rising flour
-¼ cup white sugar
-1 egg
-3 tablespoons vegetable oil
-3 tablespoons milk
-2 tablespoons unsweetened cocoa powder
-2 tablespoons chocolate-hazelnut spread (such as Nutella)
-½ teaspoon salt
-½ teaspoon vanilla extract

Method:

Mix all ingredients together in a large mug until batter is smooth. Cook in microwave oven on full power until the cake has risen and is set in the center, 1 ½ to 2 ½ minutes.


Extra Toppings:

I love topping my mug cakes with everything but the kitchen sink! I like to add whipped cream, chocolate syrup, and even marshmallows! It gives it a little extra sweetness and satisfies my sweet tooth!

#29: Cinnamon Mug Muffin

Make a healthy breakfast in a coffee mug in under two minutes in the microwave! You can’t go wrong with healthy and delicious!

Ingredients:
-1 egg
-2 tablespoons vanilla yogurt
-2 tablespoons chopped walnuts
-1 tablespoon all-purpose flour
-1 tablespoon flax seed meal
-1 tablespoon quick-cooking oats
-1 tablespoon honey
-2 teaspoons ground cinnamon
-½ teaspoon baking powder

Method:

Whisk egg in your cup. Stir in all other ingredients until they are well combined.

Microwave until set, about 1 ½ minutes. Turn out over a plate to remove muffin from mug.


Perfect Morning:

This is on my top 5 favorite recipes for sure, it goes perfectly with my morning cup of coffee! You can also eat it with a side of sliced apples or some kind of fruit just to get those extra nutrients! 

#30: Banana French Toast

This is similar to the French toast recipe I mentioned earlier, but this has a little more sweet and fruity flavors.

Ingredients:
-2 slices whole wheat bread, cut in cubes
-1 egg
-4 tablespoons almond milk
-2 tablespoons applesauce
-2 teaspoons cinnamon
-1 teaspoon vanilla
-½ banana, sliced
-maple syrup


Method:

Layer half the bread cubes in to a coffee mug. Top with ½ of the banana slices. Layer with the remaining bread cubes and top it of with the rest of the banana slices.In a small bowl whisk the egg, almond milk, applesauce, cinnamon, and vanilla together. Pour over the top of bananas and bread. 

Place in the microwave for 2 minutes on HIGH.Remove and top with syrup.

 

Use Caution:

I know how hard it is to make something delicious and have to sit and stare at it for a minute because it is too hot to eat. 

But make sure you give it about a minute or 2 to cool down, its better to be patient than to burn yourself!

#31: Coffee Mug Chilaquiles

Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans.

Ingredients:
-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


Method:

Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar and stir to coat. 

Break 3 or 4 tortilla chips into small pieces to fit in the cup and stir into the mixture. Add salsa.Microwave on high until done, about 1 minute 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco, and green onion.


Low Calories:

If you want something tasty, but also are watching your calorie intake, this is perfect. This only contains about 180 calories per serving!

source: ​ladyandpups.com​​​

#32: Sausage & Cheese Spaghetti Mug Dinner

This sausage and cheese spaghetti is good for a midnight snack or a Saturday night home-alone dinner. This recipe makes enough to have 2 mugs!

Ingredients:
-1 ½ cup of spaghetti, broken into short segments
-1 ½ cup of water
-¼ tsp of salt
-1 cup of half and half
-⅛ tsp of freshly grated nutmeg
-½ heaping cup of shredded fontina cheese
-½ heaping cup of shredded sharp cheddar, plus more for topping
-⅓ cup of grated Parmigiano cheese, plus more for topping
-Salt and freshly ground black pepper to taste
-4.2 oz of sweet Italian sausage meat
-1 clove of garlic, finely minced
-2 sprigs of fresh thyme
-1 tsp of unsalted butter


Method:

Break the spaghetti up into short segments with your hands into a bowl. Add water and salt, then stir to combine.  

Cover the bowl and cook on high for 4 min, then stir again with a fork. Cover and microwave on high again for 3-4 minutes until the pasta is soft and the water’s mostly absorbed.

Add the half and half, grated nutmeg, shredded fontina and cheddar, and grated Parmigiano cheese. Mix evenly and season with salt and black pepper. Set aside.Divide the Italian sausage, minced garlic, fresh thyme and unsalted butter into 2 mugs.  Use a fork to mix them slightly, then cook on high for 1 minute.

Break up the sausage meat with a fork (which shouldn’t be completely cooked yet) and return to the microwave for another 1 ½ minutes.  

Divide the spaghetti and cheese mixture into the mugs and mix with the sausage on the bottom.  Top with more shredded cheddar, Parmigiano cheese and freshly ground black pepper.

Microwave on high for another 3 ½ minutes until hot and bubbly (you might want to place a sheet of parchment on the bottom in case it over-spills).Serve immediately.


Half & Half Substitute:

You don’t necessarily have to use half and half. You can use milk or cream but it won’t be as creamy as it is with the half and half.

#33: Roasted Tomato & Broiled Cheddar Soup

If you like grilled cheese and tomato soup, this is a must! It was one of my favorite lunches when I was a child. This recipe serves 4 people!

Ingredients:

Soup:
-3 pounds plum tomatoes, halved lengthwise
-2 tablespoons olive oil
-2 large or 4 small cloves garlic, unpeeled
-1 teaspoon finely chopped fresh thyme leaves or ¼ teaspoon dried
-¼ teaspoon (or more to taste) dried crushed red pepper
-4 cups chicken or vegetable stock

Lid:
-4 1-inch slices from a large loaf of bread, toasted and lightly buttered on one side
-1 tablespoon grated raw onion
-1 cup coarsely grated cheddar (or more to taste)


Method:

Soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet.

Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.

Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Lid: Preheat oven to 350°F. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slices in each bowl, buttered side up and divide grated cheese generously over top.

Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. 

Serve immediately.


Can I Prepare In Advance?

This dish can be made a day in advance and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar lid.

#34: The Mug Burrito

I’m a big fan of burritos, and so is my husband. We absolutely love this recipe for a burrito mug!

Ingredients:
-Brown rice
-Water (if rice is uncooked)
-Canned black beans
-Your favorite pico de gallo (or salsa)
-A few pinches of salt
-Your favorite corn chips
-Diced avocado


Method:
If you don’t have cooked rice, here’s how you can make it in the microwave. Combine 1 part rice to 2 parts water in a bowl, cover, and cook on high until all of the water is absorbed.

Cooking times will vary depending on the amount of rice, but a 1/2 cup of uncooked rice usually takes around 10 minutes.

Place a few scoops each of the brown rice, black beans, and pico de gallo (or salsa) in a mug.

Give it a stir, and microwave on high for 1 minute to heat. Season with salt, to taste.


What Kind Of Rice Can I Use?

You can either buy pre-cooked/packaged rice at the grocery store, use leftovers from takeout earlier that week, or cook a batch in the microwave following the above method.

#35: Spinach Ricotta Lasagna

Fresh, easy spinach ricotta lasagna that’s ready in 15 minutes! All you need is a mug and a microwave. This dish is perfect for those days when you are craving a bit of comfort food.

Ingredients:
-½ fresh lasagna sheet
-2 ½ cups baby spinach, roughly chopped
-¼ medium yellow bell pepper, diced
-¼ cup part-skim ricotta cheese
-3 large basil leaves, finely chopped (optional)
-¼ teaspoon kosher salt
-⅛ teaspoon granulated garlic
-6 tablespoons pasta sauce or tomato sauce
-⅓ cup shredded part-skim mozzarella

Method:
Cut the lasagna sheet in half, and cut each strip in half again. Place the pasta sheets into a bowl, and pour very hot water in it, until it covers all the pieces. Set the pasta pieces aside.

Chop the spinach and place it in a bowl. Cover the top with plastic wrap and poke a few holes in it for ventilation. Microwave for 1 minute. Take out the spinach and let it rest.


Grate the mozzarella while you wait for the spinach to cool. Mix the spinach with the ricotta, pepper, granulated garlic, and salt. Set mixture aside.

Pour 2 tablespoons of pasta sauce in the bottom of the mug. Top with a piece of softened pasta sheet. Add some spinach mixture, 2 tablespoons of mozzarella, and a pasta sheet.

Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta.

Heat everything for 1 minute 30 seconds. Check to make sure that the mozzarella is melted. If it isn’t, continue cooking at 15-second intervals until the cheese is fully melted.


Serve immediately.


Not A Spinach Person?

This recipe also works with collard greens instead of spinach. It tastes great, but do note that the collards will have less moisture than spinach.

#36: Butter Chicken Pot Pie with Naan Crust

I didn’t find it surprising that I love the Butter Chicken Pot Pie with Naan Crust, but I was shocked that my husband, Jack, devoured his the first time I made it.

Ingredients:
FOR THE NAAN TOP:
-1 teaspoon active dry yeast
-2 teaspoons granulated sugar
-2 cups + 2 tablespoons all purpose flour, plus more to dust
-1 teaspoon salt, plus more to top
-⅛ teaspoon baking powder
-¼ cup Greek yogurt
-2 tablespoons olive oil
-2 tablespoons butter, melted
-Cilantro


FOR THE BUTTER CHICKEN:
-1 ½ cups Greek yogurt
-Juice of 1 lemon
-2 tablespoons garam masala
-2 tablespoons cumin
-1 tablespoon ground turmeric
-1 teaspoon paprika
-1 teaspoon Kosher salt
-½ teaspoon cinnamon
-2 lbs boneless skinless chicken thighs, cubed
-4 tablespoons (½ stick) butter
-2 tablespoons oil
-1 large white onion, diced
-4 cloves garlic, minced
-2 tablespoons ginger, minced
-1 (14.5 oz) can diced tomatoes
-1 jalapeno pepper, seeded and minced
-½ cup chicken stock
-1 ½ cups frozen mixed vegetables, thawed
-1 cup cream
-1 tablespoon tomato paste

Method:
Start by preparing the Naan dough. In a glass measuring cup, combine the dry yeast, 1 teaspoon sugar, and 3/4 cup warm water.

Let it sit for 10 minutes, or until foamy. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large bowl.

When the yeast is ready, mix the Greek yogurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix.

When the dough is nearly formed, use your hands to mix and knead until a soft dough forms. Cover and let rise in a warm area for 2 hours.

While you wait, put together the chicken marinade. Combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and cinnamon in a large container.

Add in the chicken thigh pieces and mix well to coat. Cover and refrigerate for at least an hour.
After an hour, melt 4 tablespoons butter with 2 tablespoons oil in a large pan over medium heat.

Add in the diced onion and saute until softened, stirring often. Add in the garlic and ginger and cook until fragrant.

Add the diced tomato, jalapeno, chicken, and chicken marinade, and cook for 10 minutes. Add in the chicken stock and bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 30 minutes.

Mix in the vegetables, cream, and tomato paste and continue to cook for 5 minutes.

Preheat the oven to 400 degrees F. Spray 6 oven safe mugs or one casserole dish with cooking spray. Fill with the Butter Chicken. Set aside.

On a lightly dusted surface, turn out the dough. Divide into 6 equal pieces and gently stretch to cover the tops of the mugs. Gently press to the sides to adhere.

Bake until golden, about 15 minutes. Brush with melted butter and sprinkle with salt and cilantro, if desired. Serve warm.


What Is Naan?

Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Middle East, Central Asia, and South Asia.

It isn’t any healthier than regular bread such as pita, but it does have its perks, like being low in saturated fat.

#37: Pumpkin Pie with Toffee & Caramel

Pumpkin pie is a great dessert, or even snack, to have during the Fall or Winter season. At my family’s traditional Thanksgiving dinner, I’m forced to share the pie with the rest of the family.

With that being said, I am really excited about this recipe and being able to make my very own personal serving!


Ingredients:
-¾ cup pumpkin puree (I used canned, naturally)
-¼ cup heavy cream
-1 egg yolk
-¼ cup sugar
-¼ teaspoon cinnamon
-A pinch of ginger
-A pinch of cloves
-A pinch of salt
-½ teaspoon vanilla

Method:
Combine all the ingredients in a large mug. If your mug is too small, try two or a microwavable bowl.

Turn the microwave power down to 50% power. Cook for 6-8 minutes or until a knife inserted comes out pretty clean.

You could also try doing it at full power for less time. If you do that, I would start with maybe 2 minutes and then try every 30 seconds till it's done.

Cool in the refrigerator (or freezer) and top with whipped cream, toffee bits, and caramel.


Notes:

If you want a crust, try moistening some graham cracker crumbs with some butter and pressing them into the bottom!

Also, if you're dairy free, try coconut or almond milk.

#38: Salted Caramel Mug Cake

This mug cake is a super easy solution for a quick sugar hit, with the right balance of salty and sweet. Great for an afternoon snack!

Ingredients:
-3 tablespoon butter, melted (or flavourless oil)
-1 egg (lightly beaten)
-3 tablespoon milk
-4 tablespoon plain flour
-3 tbsp brown sugar
-½ tsp baking powder
-½ tsp sea salt
-2 tbsp salted caramel/dulce de leche


Method:

Put butter into mug and heat for 10 seconds to melt. Add in egg and milk and lightly beat with a fork until combined.

Add dry ingredients and beat with your fork until mixed through. Add a tablespoon of salted caramel/dulce de leche to the top of the mixture, this will sink as it cooks giving you a gooey caramel surprise.

Place in the microwave and cook for 1 minute on medium heat. The pudding should be risen and still slightly gooey in the middle.

If still undercooked for your liking, cook it further in 10 second bursts.

Drizzle the top with the second tablespoon of salted caramel/dulce de leche. Enjoy!


More Topping Options:

Feel free to add a dollop of whipped cream or ice cream on top! If you want an extra bit of sweetness, you can also throw some candy on top, like M&M’s!

#39: Baked Apple Banana Oatmeal

Not only is this great for breakfast, but also great for a snack or even dessert. Its a mixture of flavors between sweet and tart!

Ingredients:
-½ cup quick cooking oats
-1 tbsp ground flax seed
-1 egg
-½ cup milk
-⅓ of a banana, mashed
-¼ tsp cinnamon
-½ of an apple, chopped
-2 tsp honey


Method:

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 on high for 2-3 minutes. Fluff with a fork. Feel free to stir in a little yogurt or nut-butter if desired.


Can I Use Regular Oats Instead Of Cooking Oats?

Yes you can use the normal oats. Let it sit for a little bit then cook for about 3 minutes. The timing may vary depending on the microwave.

#40: 2-Minute Ham Omelet

If you are short on time, make this super fast, protein filled omelet in a mug! It’s so easy and fast, not to mention healthy and tasty!

Ingredients:
-2 to 3 eggs
-1 tablespoon of your choice of meat, diced
-1 tablespoon of salsa
-1 tablespoon shredded cheese
-olive oil or cooking spray
-salt and pepper


Method:

Coat your mug with olive oil or cooking spray. Add eggs and whisk together with a fork.

Add diced meat, salsa, cheese, salt and pepper.  Whisk until all ingredients are completely mixed together.

Cook on high for one minute.  Stir and break up any large chunks of egg.

Add another 45 to 60 seconds or until eggs are set. Top with a bit more cheese, salt and pepper. Enjoy!


No Oil or Cooking Spray?

Butter will work just as well if you don’t have cooking spray or olive oil. Coating the mug with butter will just add a little bit more saturated fat.

#41: Easy Granola in a Mug

If you’re looking for a quick and healthy breakfast, I would definitely recommend this super easy, microwave granola made in a mug!

Ingredients:
-1 tablespoon pure maple syrup, honey or agave nectar
-2 teaspoon water
-2 teaspoon oil (olive oil, melted coconut oil, or butter)
-⅛ teaspoon fine sea salt
-⅓ cup quick-cooking or old-fashioned rolled oats
-1 tablespoon chopped nuts or seeds
-1 tablespoon chopped dried fruit (optional)


Method:

In a large mug, mix the maple syrup, water, oil, salt, oats and nuts until blended. Heat on 50% power for 2 minutes. 

Stir, making sure to stir up any syrup on the bottom of the mug. Microwave 1-1/2 to 2 minutes longer until oats are golden brown.

Mix in the dried fruit, if using. Let stand for 2 to 3 minutes to cool before eating.


Syrup Substitution:

An equal amount of sugar (any variety) can be used in place of the syrup, just add 2 teaspoons of more water along with the sugar.

#42: Minestrone in a Mug

This healthy soup is packed with vegetables and pasta. It is also so quick and easy that it’ll be done before you even set the table!

Ingredients:
-1 cup each sliced carrots, celery and zucchini
-½ cup diced sweet yellow pepper
-1 small onion, chopped
-1 tablespoon olive oil
-1 can (15 ounces) cannellini beans, rinsed and drained
-1 can (14 ½ ounces) beef broth
-1 can (14 ½ ounces) diced tomatoes, undrained
-1 cup medium pasta shells, cooked and drained
-½ to 1 teaspoon dried basil
-½ teaspoon salt
-¼ teaspoon pepper


Method:

In a microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil and toss around to fully coat.

Cover and cook on high for 3 minutes. Stir in the remaining ingredients. Cover and add another 9-11 minutes.


Cook Times May Vary

This timing of this recipe is for a 1100 watt microwave. If you have anything lower or higher, you may need to adjust the time.

#43: Greek Salad with Couscous

This recipe is for the larger gatherings, as it serves up to 20 people. It's light, refreshing and full of flavors. It's fantastic with barbecued meats.

Ingredients:

​​​​
Salad:
-18oz of lemon and garlic couscous mix (or any flavor you prefer)
-10.5oz of cherry tomatoes, cut in half
-½ (10.2oz) jar pitted kalamata olives, halved
-5.3oz mixed peppers (green, red, yellow, orange), diced
-1 cucumber, sliced and then halved
-1oz fresh parsley, finely chopped
-8oz crumbled feta cheese

Dressing:
-6 tablespoons extra-virgin olive oil
-2 tablespoons red wine vinegar
-1 teaspoon dried oregano, crushed
-½ teaspoon salt
-pinch of pepper to taste


Method:

Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous. 

Meanwhile make the dressing, by whisking together the olive oil, red wine vinegar, oregano, salt and pepper.

When the couscous has cooled to room temperature, mix in tomatoes, olives, peppers, cucumber, parsley and feta.

Gradually stir dressing into couscous until you arrive at desired moistness. Test for seasoning and adjust accordingly.


What Can I Add?

The great thing about this recipe is it can be customized so easily. You can add anything you  want such as chicken, ham, turkey, or whatever you desire.

Which Recipes Will You Try?

If you have already tried some of these, please feel free to leave any comments or suggestions! I would love to hear about your experience with these recipes!

Also, don’t forget to share with your friends and family so everyone can find a quick, easy, and last minute meal!

If you have anything you would like to add to this list, or any substitutions that you have enjoyed, please don’t hesitate to leave a comment!

Sarah Price
 

Creator & editor here at House Of Arabica. I'm a proud mother of one baby girl. Passionate about coffees and their variations. Love to review coffee accessories! Please feel free to put your comment below.

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