You may already be a fan of mug cakes — the single-serving microwave cakes you create in a cup make pretty irresistible desserts. Easy? Check. Convenient? Check. Delicious? Check. Waistline-friendly portion control? Check. But if you haven't tried mug cakes for breakfast, you're in for a treat.
Get your mug out, gather a few simple ingredients and prepare for a steamy morning with two scrumptious breakfast mug-cake recipes — blueberry muffin, and almond and berry — from Mima Sinclair's new book, "Mug Cakes."
More Recipes videos
Make these delicious lobster appetizers to watch football: Quesadillas, dip
Festive cupcake decorations to sweeten your Thanksgiving
Easy dishes you can bring to Thanksgiving
Make beef and vegetable stew, delicious dips for Thursday night football
"Missing the frosting and toppings?" asks Sinclair. "Top your mug cakes with a generous spoon of creamy Greek yogurt swirled with your favorite jam. Or scatter with granola just before cooking to create a nice crunchy topping."
More mug cake ideas
Once you've mastered the mug cake, mix up the flavor combos with the following suggestions from Sinclair.
Cherry and Almond: Stir almond butter through your wet batter before adding the dry ingredients and a few halved cherries. You can even add some chopped almonds to the mix.
Banana and Honey: Stir a couple of tablespoons of honey and half a mashed banana through the batter mix. Once cooked, top with slices of the remaining banana and drizzle with extra honey to serve.
Toasted Hazelnut and Orange: Use a little fresh orange juice in place of milk and stir toasted hazelnuts and orange zest through the batter. Top with orange segments and a little brown sugar.
For more inspiration, check out these recipes, both savory and sweet:
Love these recipes? Add them to your Pinterest board!