Instant Mug Muffin (& English Muffin)

By now you guys know I like muffins and breads and all things doughy. I’d like to give you an excuse but I just don’t have one. I just like dough, yo! And sometimes making breads and muffins and all things doughy takes a whole lotta morning time. On a weekly basis, I get a lot of comments about “how do you have time to make all of that stuff?” Sometimes I wake up at the ass-crack of dawn to make them and sometimes I don’t. Insert 90 second mug muffin here!

Let me warn you. This muffin NEEDS to be toasted and NEEDS a topping. If you eat it plain, well, that’s just weird. But if that’s your sort of thing then have at it. Me personally, I made it, sliced it, toasted it, and topped with grass-fed butter. You could also use jams and other butters. Next on my list of uses for these bad boys are my own version of eggs benedict. If these were a little bigger, I’d likely make a burger. How about mini sliders? I think so!

Instant Mug Muffin (& English Muffin)

Serves 1

Clues

Mix the wet ingredients first and then incorporate the baking mix and sugar and stir.

Pour the dough into a greased mug (I used coconut oil spray). Be sure not to leave any batter on the sides of the cup.

Cook in your microwave for 90 seconds (times may vary).

Done! Transfer muffin to cool on a rack.

Serve warm or slice and toast and top with your preferred toppings (grass-fed butter, almond butter, preserves). This provides 1 mug muffin but I sliced into 4 coins and only ate ½ a serving

Ingredients

1 large egg

1 tsp water

3 Tablespoons milk (whole, almond or coconut) plus ¾ tsp vinegar (I used almond)

⅓ cup Pamela’s Gluten-Free Baking Mix

1 tsp sugar (1 tsp honey, agave, molasses or 1 Tablespoon applesauce works well as a sweetener substitute)