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I used two smallish mugs measuring 8cm high by 7cm wide and holding about 1 cup. Serve with coffee or as a dessert.
Ingredients
| 1 | Egg |
| 2 Tbsp | Brown sugar |
| 2 Tbsp | Greek yoghurt |
| 1 Tbsp | Peanut butter |
| 1 Tbsp | Plain flour |
| ¼ cup | Rolled oats |
| ½ tsp | Baking powder |
| ½ tsp | Vanilla essence |
| 1 pinch | Salt |
| ½ cup | Frozen blueberries, or fresh, (thawed, if frozen) (Main) |
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Directions
- Brush two mugs with rice bran oil.
- Beat the egg in a bowl, until smooth. Mix in the brown sugar, yoghurt and peanut butter. Add the flour, rolled oats, baking powder and vanilla essence. Stir until thoroughly mixed. Gently stir in the blueberries.
- Spoon the mixture evenly into the mugs. Microwave for 1-2 minutes in 30 second bursts, until just cooked. The mixture will pull away from the sides a little.
- Great served with extra blueberries, beetroot bites and yoghurt.
More of Jan's microwave recipes
- Beetroot bites
- Lasagne in a mug
- Microwave tandoori chicken
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