Cinnamon Sugar Muffin
One large egg, beaten, is enough for 2 muffins. Refrigerate the extra, covered, for later use.
4 teaspoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter
2 tablespoons beaten egg
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
In a small bowl, blend sugar with cinnamon.
Coat a 12- to 16-ounce mug with cooking spray. Add butter, and microwave on high 15 to 30 seconds, until melted. Using a fork, whisk in egg, milk, vanilla and half the cinnamon sugar. Still using the fork, beat in flour, baking powder and salt until smooth. Sprinkle with remaining cinnamon sugar.
Microwave on high 1 to 2 minutes (checking at 1) or until center is just set. Let cool slightly. Eat directly from mug or gently remove to a small plate. Makes 1 serving.
Source: Adapted by Linda Cicero’s Cook’s Corner from “250 Best Meals in a Mug” (Robert Rose, 2014)
Per serving: 340 calories, 15.4 g fat (8.6 g saturated), 160.5 mg cholesterol, 513.3 mg sodium, 43.0 g carbohydrate, 1.5 g fiber, 7.7 g protein.