250 Best Meals in a Mug by Camilla V. Saulsbury

The craze for microwaving portion-size dishes in a mug is only gaining steam.

Meals in a mug are a perfect solution for solo dining, and they’re also quick and easy options for busy people. And they are a convenient and budget-friendly way to eat delicious and healthy meals when living in a dorm, travelling in a RV or eating at the office.

These perfect individual portion sized recipes cover morning breakfast to late afternoon snacks and satisfying suppers with just a quick trip to the microwave which speedily omits hours of stovetop simmering and/or baking. In just 2 minutes, breakfast gets a sumptuous and nutritious boost with a moist and tender Banana Blueberry Muffin. Lunch takes its inspiration from New Orleans with Red Beans and Barley. This quick mugful of deliciousness uses quick-cooking barley which stands in for traditional white rice making it a speedy and healthy makeover.

 Back when I was in middle school my parents decided to completely renovate the house.  We literally lived in the basement and living room for two months without a kitchen or proper bedrooms.  During that time my mom had to get creative with the microwave and barbecue for all our dinners.  So yes, it is completely possible to cook meals in the microwave.

This book contains a large number of really great looking recipes that are fast and easy to make.  This book sure makes those frozen dinners a thing of the past.  You can very easily make much healthier meals for one in no time with these recipes.

I tried out the Double Lemon Mug Cake as I was curious as to how a microwaved cake would turn out.  I have to admit when I saw it cooked for only 90 seconds I was a little nervous about cutting into a runny half cooked cake.  I was shocked to find myself eating a perfectly cooked and really quite delicious cake.  Check it out for yourself, I’ve shared the recipe below!

Here is just a sampling of the recipes in 250 Best Meals in a Mug:

• Super-Fast and Easy Recipes – Mushroom Barley Soup, Broccoli Basil Soup, Apple Pancake Puff, Chocolate Peanut Butter Crunch Mix, Cheese Fondue
• Breakfast – Banana Bread, Almond Flour Muffin, Green Onion Bread, Zucchini Bread, Apple Cinnamon Bread, Boston Brown Bread
• Soups, Stews and Chilis – Loaded Baked Potato Soup, Quinoa Minestrone, Miso and Mushroom Soup, Poblano White Chili, Koshari, Red Clam Chowder
• Meatless Main Dishes – Eggplant Parmesan Mug, Green Chile Quesadilla Mug, Chickpea Potato Masala, Curried Lentils with Yogurt and Tortilla, Korean Pajeon
• Meat, Poultry and Seafood Main Dishes – Philly Cheesesteak Mug, Cauliflower and Ham Gratin, Shrimp with Roasted Peppers and Feta, Shepherd’s Pie, Teriyaki Salmon
• Dessert – Sugar Cookie, Chocolate Fudge Cake, Blueberry Dumpling, Bananas Foster, Lemon Pudding Cake, Butterscotch Blondie, Panna Cotta.

Double Lemon Cake, page 277, Desserts

Heaps of citrus zing, minimal ingredients, delicious, ready in minutes — what more  could you want from a lemon cake?

Tips

Using oil, instead of butter, in this recipe helps to keep the cake extra-moist.

You can use ¹⁄₈ tsp (0.5 mL) lemon extract in place of the lemon zest.

16-oz (500 mL) mug, sprayed with nonstick cooking spray

Cake

3 tbsp all-purpose flour 45 mL

¹⁄₄ tsp baking powder 1 mL

¹⁄₈ tsp salt 0.5 mL

1 large egg 1

3 tbsp granulated sugar 45 mL

2 tbsp vegetable oil 30 mL

1 tsp finely grated lemon zest 5 mL

1¹⁄₂ tbsp freshly squeezed lemon juice 22 mL

Icing

¹⁄₃ cup confectioners’ (icing) sugar 75 mL

1¹⁄₂ tsp freshly squeezed lemon juice 7 mL

Cake: In the mug, combine flour, baking powder and salt. Using a fork, beat in egg, sugar, oil, lemon zest and lemon juice until very well blended.

Microwave on High for 1¹⁄₂ to 2 minutes (checking at 1¹⁄₂) or until risen and center is just set. Let cool slightly or entirely in mug. Eat directly from mug or gently remove to a small plate.

Icing: In a small bowl or cup, use a fork to stir confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Prep Ahead Option

Combine the flour, baking powder and salt in the mug; cover and store at room temperature. Whisk the egg in a small airtight container, then add sugar, oil, lemon zest and lemon juice; cover and refrigerate. Prepare the icing in a small airtight container; cover and refrigerate until ready to use.

Recipe Courtesy of 250 Best Meals in a Mug by Camilla V Saulsbury © 2014 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

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Double Lemon Mug Cake

Heaps of citrus zing, minimal ingredients, delicious, ready in minutes — what more
could you want from a lemon cake?

Print

Ingredients

Cake

• 3 tbsp all-purpose flour 45 mL
• 1 ⁄4 tsp baking powder 1 mL
• 1 ⁄8 tsp salt 0.5 mL
• 1 large egg 1
• 3 tbsp granulated sugar 45 mL
• 2 tbsp vegetable oil 30 mL
• 1 tsp finely grated lemon zest 5 mL
• 11 ⁄2 tbsp freshly squeezed lemon juice 22 mL

Icing

• 1 ⁄3 cup confectioners’ sugar 75 mL, icing
• 11 ⁄2 tsp freshly squeezed lemon juice 7 mL

Instructions

1. Cake: In the mug, combine flour, baking powder and salt. Using a fork, beat in egg, sugar, oil, lemon zest and lemon juice until very well blended.
2. Microwave on High for 11⁄2 to 2 minutes (checking at 11⁄2) or until risen and center is just set. Let cool slightly or entirely in mug. Eat directly from mug or gently remove to a small plate.
3. Icing: In a small bowl or cup, use a fork to stir confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Notes

Using oil, instead of butter, in this recipe helps to keep the cake extra-moist.
You can use 1⁄8 tsp (0.5 mL) lemon extract in place of the lemon zest.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Disclosure:   I received the above mentioned product in order to facilitate this review.  All thoughts and opinions are honest and my own.