By Jennifer Lee

ISBN-10: 1627883967

ISBN-13: 9781627883962

Don't imagine you can also make a hot, gooey do-it-yourself cake in less than 5 mins? reassess! 5-Minute Mug brownies is the proper reward for a person with a mug, a microwave, and a dream. With approximately a hundred delectable recipes for tarts, muffins, cookies, and extra, each recipe should be made in a regular, microwave-safe mug in precisely a couple of minutes. writer Jennifer Lee, author of Kirbie's Cravings, courses you thru easy recipe favorites like:
-2-Ingredient Flourless Nutella® Cake
-Salted-Caramel Chocolate Cake
-Funfetti Cake
-S'mores Cake
-Strawberries & Cream Cake
-Chocolate Peanut Butter Cake
-Red Velvet Cake
-Lemon Dream Cake and dozens more!

Featuring certain chapters like thin Mug truffles (all below 2 hundred calories!), Gluten-Free Mug tarts, or even 4-Ingredients-or-Less Mug truffles, there's no excuse for consuming tasteless, packaged muffins anymore. each recipe in 5-Minute Mug muffins is straightforward, speedy, and scrumptious. the easiest half? should you combine your elements correct on your favourite mug, there's subsequent to no cleanup!

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Additional resources for 5-Minute Mug Cakes

Sample text

Remove from 1 tablespoon (15 ml) water the heat and let cool completely before using. FOR DOUgh: 1 ⁄4 cup (60 ml) pure maple syrup 96 g (1⁄4 cup plus 2 tablespoons) smooth natural peanut butter or any unsweetened nut butter 1 teaspoon pure vanilla extract 3 ⁄8 teaspoon fine sea salt 280 g (2 cups) whole spelt flour 1 ⁄2 cup (120 ml) vegan milk, as needed TO Make The DOUgh: Combine the syrup, peanut butter, vanilla, salt, and flour in a food processor. Pulse a few times to combine. Slowly add the milk, as needed, until a dough forms.

180 g (11⁄2 cups) whole wheat pastry flour Preheat a waffle iron to high. Preheat the oven to 300°F (150°C, or gas 70 g (1⁄2 cup) whole spelt flour mark 2). 60 g ( ⁄2 cup) corn flour (see page 10) 1 30 g (1⁄4 cup) barley flour 24 g ( ⁄4 cup) oat bran 1 24 g (2 tablespoons) baking powder 11⁄2 teaspoons ground cinnamon scant 1⁄2 teaspoon fine sea salt 11⁄2 cups (355 ml) vegan milk 1 ⁄4 cup (60 ml) neutral-flavored oil 1 ⁄4 cup (60 ml) pure maple syrup 90 g (1⁄4 cup plus 2 tablespoons) vanillaflavored vegan yogurt Combine the flours, oat bran, baking powder, cinnamon, and salt in a medium-size bowl.

Put the potato, milk, oil, and maple syrup in a blender. Process until smooth. Combine the flours, baking powder, salt, cinnamon, and cloves in a 240 g (2 cups) whole wheat pastry flour medium-size bowl. Stir together. Pour the potato mixture into the dry ingre- 60 g (1⁄2 cup) barley flour dients and stir to combine. The mixture will be thick but should be spread- 60 g (1⁄2 cup) corn flour (see page 10) able. If not, stir in an additional tablespoon or two (15 to 30 ml) of milk. 16 g (1 tablespoon plus 1 teaspoon) baking powder Spoon 2 ⁄ 3 cup (180 g) batter onto the waffle iron and cook according to 1 teaspoon fine sea salt the manufacturer’s instructions.

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5-Minute Mug Cakes by Jennifer Lee

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