Egg muffin in a mug
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A savory cheddar and scallion muffin batter with a whole egg baked in the middle, cooked in a mug in about a minute.
Ingredients
- 5 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons milk
- 2 teaspoons vegetable oil or melted butter
- 2 tablespoons egg
- 1 tablespoon grated cheddar cheese
- 1 tablespoon scallions chopped
- 1 small egg
Equipment
- mug
Directions
- In a large microwave-safe mug, use a fork to mix the flour, baking powder, baking soda and salt.
- Stir in the milk, oil, egg, cheese and scallions until just blended.
- Make a hollow in the middle of the batter and crack an egg into it.
- Spoon some batter from the sides over the egg.
- Microwave for 50 seconds to 1 minute 10 seconds. It is done when the top is firm. Timing is for a 1200W microwave; stay nearby so it doesn’t overflow or overcook.
- Eat it warm.
Notes
Oven option: bake at 350F (180C) for roughly 10-12 minutes, checking after 10 minutes. The dry part (flour, baking powder, baking soda, salt) could be pre-measured as a mix. Safety: the whole egg in the center must be fully cooked; if the yolk is still runny, microwave in short bursts until set.
Nutrition
Serving: 158g | Calories: 350kcal | Carbohydrates: 33g | Protein: 15g | Fat: 17g | Saturated Fat: 8.8g | Trans Fat: 0.3g | Cholesterol: 264mg | Sodium: 784mg | Potassium: 194mg | Fiber: 1.2g | Sugar: 2.1g | Vitamin A: 775IU | Vitamin C: 1.2mg | Calcium: 200mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); milk counted as whole milk, vegetable oil or melted butter (the first choice counted), scallions chopped counted as green onions. Brands and portions vary, so use it only as an approximation.
