the ultimate food high
– Claire Mackman
Nothing is better than cozying up to a nice movie alongside a mug of heavenly double chocolate brownie cake. Mug recipes are guaranteed to be your newest addiction. The possibilities are endless ranging from sweet to savory and most importantly-all delicious. Breakfast, lunch and dinner all served up mug style from your gourmet microwave. Mug recipes give you the convenience of not cooking up a storm with the satisfaction of 5 star culinary tastes. The following are some enticing recipes to get your taste buds curious about the life of meals in a mug.
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 cup milk, at room temperature
2 tablespoons salted butter, melted and cooled
1/2 teaspoon pure vanilla extract
Scant 1/4 cup fresh blueberries
Coarse sparkling sugar, optional garnish
In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired.
Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
1 tablespoon butter, plus more if you want some on top
2 tablespoons coconut flour
2 tablespoons non-fat Greek yogurt
1 tablespoon milk (I used 2%.)
Syrup or fruit for serving.
Melt butter in a mug in the microwave.
Slosh the melted butter around to butter the sides of the mug.
Add remaining ingredients and stir briskly with a fork until well combined. I always notice a little lumpiness that I can’t quite get out, but it cooks up fine.
Microwave 1 to 1½ minutes or until set. Mine took 1 minute and 20 seconds, but there are stronger microwaves out there, so I would start checking it at 1 minute.
Serve with syrup, fruit, and/or more butter if desired.
½ cup chopped frozen spinach, thawed and drained (or ½ cup packed fresh spinach)
⅓ cup milk
⅓ cup shredded cheddar cheese
1 slice cooked bacon, chopped (optional)
salt and pepper, to taste
If using fresh spinach, place it in mug with 2 tablespoons of water. Cover with a paper towel and microwave on high for one minute. Remove from microwave and drain the water and liquid from spinach thoroughly.
If using frozen spinach, make sure it is completely thawed and drained and add it to the mug.
Crack the egg into the mug with the spinach and add the milk, cheese, bacon (if using), and salt and pepper. Mix until thoroughly combined.
Cover with a paper towel and microwave on high for 3 minutes, or until fully cooked.
1 cup cooked rice
2 TBS frozen peas
2 TBS chopped red pepper
1/2 green onion, chopped
small pinch of mung bean sprouts
small pinch of shredded purple cabbage
1 large egg
1 TBS low-sodium soy sauce
1/2 tsp sesame oil
1/2 tsp onion powder
1/4 tsp five-spice powder
Place the rice into a large mug and cover with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Lay all vegetables on top. Cover the mug with the cling film, and microwave for a minute.
In the meantime, beat the egg and mix in the seasoning (soy sauce, sesame oil, onion powder, and five-spice powder). Pour the egg mixture into the mug, and mix well.
Cover the mug with cling film again, and microwave for 1 minute 15 seconds to 1 minute 30 seconds. Take the mug 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.
2 pasta lasagna sheets
¾ cup (6floz/180g) water
1 teaspoon olive oil
3 tablespoons pizza sauce
4 tablespoons ricotta cheese
3 tablespoons spinach, uncooked
2 tablespoons cooked sausage, optional
1 tablespoon grated cheddar cheese
Roughly break the pasta sheets and place in a large microwavable mug.
Cover with water and olive oil. The olive oil stops the lasagna sticking together while cooking.
Microwave for 3-4 min or until the pasta is tender. Check on it half way through and stir.
Once cooked drain away the cooking water and remove the pasta from the mug
Add 1 tablespoons pizza sauce and spread on the bottom of your mug.
Then do a layer of pasta, layer of spinach, sausage (optional) and ricotta.
Repeat the layers all the way to the top of the mug
Once you get to the top sprinkle grated cheddar on top.
Place in the microwave and cook for 2½ – 3 minutes or until the lasagna is heated through. (Cooking time is based on my 1200W 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.
Let cool for a couple minutes and enjoy!
Nonstick cooking spray
1/2 cup canned refried beans
3 tablespoon salsa
10 tortilla chips, or more if desired
3 tablespoon shredded Mexican cheese blend
1/2 avocado, diced
1 teaspoon sour cream, for garnish (optional)
1 teaspoon canned green chilis, for garnish (optional)
1 teaspoon thinly sliced trimmed scallions, for garnish (optional)
Spray the inside of a 12-oz. mug with cooking spray.
STEP 2 In a small bowl, stir together the beans and salsa.
STEP 3 Place half of the chips in the mug and top with a third of the cheese and half of the bean-salsa mixture. Top with the remaining chips, another third of the cheese, and the remaining bean mixture. Top with the remaining cheese.
STEP 4 Cover and microwave until most of the cheese melts, about 1 minute. Uncover and microwave until the remainder of the cheese melts, about another 30 seconds. Top with the avocado and other garnishes, and serve with additional chips, if desired.
1 small sweet potato (around 6 oz/1 cup)
Water, enough to cover the potatoes
2 peppers, chopped
1 tablespoon red onion, chopped
2 tablespoons grated cheese
A pinch of salt and pepper
2 teaspoon rosemary, fresh or dried
¼ tablespoons (½ oz/15g) Butter
Peel and chop small cubes of sweet potato (the smaller you cut the pieces the faster the potato will cook).
Add into a large microwave safe mug and cover totally with cold water. Use a large mug as the water might bubble up in the microwave.
Cook for 3-4 minutes in the microwave until it is tender. It will turn an orange color when done. (Check the potatoes halfway and stir so it doesn’t get too hot and overspill)
Drain off the water and add in the peppers, onion, cheese, butter, rosemary, salt and pepper and mix everything well together.
Put back in the microwave and heat these ingredients together for another 40 seconds until hot and the cheese melts.
Enjoy a quick and filling breakfast!!!
¼ cup flour (all purpose, whole wheat, whole wheat pastry or spelt)
¼ teaspoon baking powder
2 Tbsp. unsweetened vanilla almond milk (or other milk) + 1-2 tablespoons more, as needed
1 Tbsp. maple syrup
¼ tsp. vanilla extract
1 tsp. coconut oil
1 Tbsp. brown sugar (or coconut sugar)
¼ tsp. ground cinnamon
Spray a microwavable mug with cooking spray and then mix together flour (or pancake mix), baking powder, milk, maple syrup, vanilla and coconut oil inside. Add 1-2 tablespoons more milk, if needed for desired consistency. You want the batter to stay thick, but not dry.
In a small bowl, whisk together brown sugar and cinnamon and sprinkle over the top of the mixture in mug. Use the tip of a knife to swirl cinnamon mix into the top of the batter.
Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer muffin to a plate. Enjoy!
1/4 cup all purpose flour
1/4 cup packed light or dark brown sugar
2 tablespoons unsweetened cocoa powder
pinch of salt
2 tablespoons canola oil
2 tablespoons milk, coffee or water
2 tablespoons chocolate chips
1. Mix together the flour, sugar, cocoa powder, and salt until smooth in a small bowl.
2. Add the oil, milk, and chocolate chips. Mix until thick and stiff and pour into a microwave-safe cup, mug or ramekin.
3. Cook in the microwave for 1 1/2 minutes for a gooey brownie, or 2 1/2 minutes for a well done brownie.
4 tbsp. self-rising flour
4 tbsp. sugar
2 tbsp. beaten egg
3 tbsp. milk
2 tbsp. vegetable oil
1/2 tsp. vanilla extract
2 tbsp. rainbow sprinkles
Instructions: Mix the flour and sugar in a mug. Add the egg, milk, oil and vanilla mix it altogether. Stir in the sprinkles. Microwave on high for 1 min.