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Start day with a mug muffin

The microwave mug muffin is suddenly an Internet sensation. Mug muffins are a perfect warming treat for a family breakfast.  (AP Photo/Matthew Mead)

The microwave mug muffin is suddenly an Internet sensation. Mug muffins are a perfect warming treat for a family breakfast. (AP Photo/Matthew Mead)

I’m not sure how it happened, but the microwave mug muffin is suddenly an Internet sensation.

I’m a believer in making muffins in large batches and freezing, so I admit I’ve only taken interest in the individually-made microwave version recently.

My kids love to eat anything from a cup, ever since my mother-in-law gifted our entire family

with personalized photo mugs, so I decided to give it a go.

Turns out, mug muffins are a perfect warming treat for our family’s “fun Friday” breakfast!

Try my coconut-cinnamon roll muffin this week.

And by the way, if you mix ¼ cup of unsweetened dark cocoa powder into the batter and leave out the cinnamon, the results will be dessert-worthy.

I make the batter in a small bowl, then pour into a mug coated with cooking spray, which means you miss out on that cool viral-video moment of mixing everything up in the actual mug before it heads off to cook.

But those videos are really sped up, and actually there are a lot of ingredients that have to get poured into a cup to make just one muffin and what about making more than one? So, a bowl it is.

My recipe is for two muffins, a perfect romantic retreat food, but it will scale up no problem for when romance leads to a gaggle of kiddos.

And here’s a bonus: You can save time by making the batter in advance and leaving it overnight in the refrigerator. Just add a couple tablespoons of extra milk and about 15 seconds extra cooking time.

I like to use a mix of almond flour or coconut flour to add filling fiber, protein and satisfying fat, plus just a little regular flour, either all-purpose flour or any gluten-free 1-for-1 substitute for a fluffy texture. Note that coconut flour absorbs a lot of liquid, so you may have to add extra liquid depending on how much coconut flour you use.

But somehow eating a muffin with a spoon makes the recipe more forgiving, so feel free to branch out and make this your own.


Start to finish, 5 minutes

Serves 2

2 tablespoons almond flour (meal)

1 tablespoon coconut flour

2 tablespoons quinoa flour or other gluten-free substitute or all-purpose flour

2 tablespoons packed dark brown sugar, plus 1 teaspoon

¾ teaspoon baking powder

Pinch kosher salt

1 egg

1 tablespoon coconut oil, melted, or neutral oil

¼ cup plain low-fat Greek yogurt

¼ cup milk

½ teaspoon vanilla extract

2 teaspoons lowfat cream cheese

Cinnamon, to garnish

In a medium bowl, whisk together the almond flour, coconut flour, quinoa flour, 2 tablespoons of brown sugar, baking powder and salt.

Add the egg, oil, yogurt, milk and vanilla, then whisk until well mixed.

Coat two 8-ounce mugs with cooking spray. Spoon a heaping tablespoon of batter into each mug. Top each with 1 teaspoon of the cream cheese and a sprinkle of cinnamon. Divide the remaining batter among the 2 mugs.

Sprinkle with cinnamon and the remaining teaspoon of brown sugar.

One at a time, microwave on high for about 1 minute 15 seconds, or until the muffin is dry on top (timing will vary by microwave). Let cool a few minutes before eating.

PER SERVING: 290 calories; 150 calories from fat; 17 g fat (9 g saturated; 0 g trans fats); 120 mg cholesterol; 410 mg sodium; 27 g carbohydrate; 2 g fiber; 19 g sugar; 9 g protein.