Remember those toy ovens from the 70s?
You could bake a small cake with the heat generated by the single light bulb inside.
It was ridiculously appealing for reasons I can’t quite recall, but I remember the thrill of taking those little flat cakes out of the oven at my friend’s house.
This Blueberry Oatmeal Mug Muffin has that same kind of vibe.
The whole mug phenomenon was lost on me until one of my people started making them.
You cook them – single serving size – in a mug.
In the microwave.
It’s some kind of trippy retro time warp.
So if you have a microwave, and want something easy for breakfast (or any time), give this a try.
It’s relatively healthy – whole wheat, oatmeal, and a not-outrageous amount of sugar.
(I use a 1100 watt microwave and cook the muffin for 2 minutes on full power. You may need to vary the time depending on your microwave.)
- ⅓ cup / 80 ml whole wheat flour
- 2 tablespoons / 30 ml oatmeal
- 1-1/2 teaspoons / 7.5 ml sugar
- ¼ teaspoon / 1.25 ml cinnamon
- ¼ teaspoon / 1.25 ml salt
- ¼ teaspoon / 1.25 ml baking powder
- ¼ teaspoon / 1.25 ml baking soda
- ⅓ cup / 80 ml buttermilk
- 1 teaspoon / 5 ml oil
- 2 tablespoons / 30 ml fresh or frozen blueberries
- 1 teaspoon / 5 ml maple syrup (optional)
- In small bowl, stir together flour, oatmeal, sugar, cinnamon, salt, baking powder and baking soda.
- Pour buttermilk and oil into bowl and stir until blended.
- Add blueberries and stir gently into batter.
- Spoon batter into a 12 oz / 375 ml mug. Cook in microwave for 2 minutes on full power.
- Remove from microwave and drizzle maple syrup over (if using). Serve warm.