Recipe by Odaiah Leeds

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Blueberry Muffin Mug Cake

Blueberry Muffin Mug Cake

Parve

1 Servings Serving Icon

1 Hour, 10 Minutes

Easy

Allergens

Contains

- Tree nuts - Egg

Diets

- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

The pre-Pesach rush can be the most difficult time to keep up with healthy eating habits. We’re busy cleaning, prepping, cooking…and we often end up putting our own needs on the back burner. But with a little bit of prep, some organization, and some super-easy and quick recipes (like the one below), this year can be different! This recipe calls for baked apples, which add sweetness and great flavor to the muffin. I like to bake a full pan of them and have them ready in my fridge. Alternatively, you can use prepared applesauce as a quicker option. Yield: 1 mug cake

Directions

Prepare Baked Apples

1. Peel and core apples and sprinkle with cinnamon.

2. Bake at 350 degrees Fahrenheit until soft (approximately one hour).

3. Mash to use in muffins or enjoy as a snack.

Prepare the Blueberry Muffin Mug Cake

1. In a bowl, mix all ingredients. Pour into a 16-ounce (or bigger) mug.

2. Microwave for three minutes.

About

Styling by Shainy Maiman

Photography by Ruby Studios

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Blueberries Blueberry muffins Healthier Healthy Individual portions Mug cakes Odaiah Leeds

Blueberry Muffin Mug Cake

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tamar

1 month ago

hi, can i substitute almond milk and butter for soy milk and soy butter. im allergic to almonds. thank you!

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Raquel Admin

1 month ago

Reply to tamar

Sure!

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