Tuesday, 10 June 2014


Maggie De Castro
Microwave Chocolate Breakfast Muffin for one:
Serves: 1
4 tbsp wholemeal plain flour
4 tbsp sugar
2 tbsp cocoa powder
1/3 tsp baking powder
2 tsp chocolate chips (optional but awesome!)
2 tbsp whisked egg
3 tbsp milk
3 tbsp veg oil
Splash vanilla essence

Stick all your ingredients into the coffee mug and stir well. The cup should be about two thirds full.
Sprinkle the top with sugar and whack it in the microwave on full power for about three minutes, until the mixture has risen over the top of the mug and is sticky and bubbly.
Take it out of the microwave and let it stand for ten minutes (the top will sink back into the cup). Either serve it in the mug or turned out onto a plate, topped with a dollop of plain pasteurized curd and some fresh hazelnuts. Yum!
Don't expect microwave muffins to have the same light, fluffy texture as oven cooked ones. These will be sticky, sweet and quite heavy. As a rule, the wetter the mixture, the lighter the texture of the muffin, but you can't have everything in three minutes!
(Allrecipes *Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/06/one-cup-muffin.html