Microwaves may be evil (see my last entry), but this cake is so nutritious it’s actually good for you. So you can call it a muffin. Even if it has chocolate chips.
This is FAST, flexible, allergy-friendly and really tasty.
Get a mug. The narrower it is the taller your cake will be. Don’t preheat anything.
First, pick your structure: Flax seed meal is a good base, you can use only that, or you can substitute part of the volume with almond meal (my fave) or ground hemp, or another seed or nut meal. My preference is half flax and half almond. Put 1/4 cup of this (total) in the mug.
Next, add cocoa if you want the cake to be chocolate. Muffin. Whatever. My favorite is from Frontier Herbs and is a dutch-process organic cocoa. It mixes really nicely and tastes fantastic. Trader Joes makes a good one too. How much cocoa you add is up to you, but it should probably not be more by volume than your nut meal. You can leave cocoa out entirely if you’re doing a fruit muffin.
You’ll need a couple hearty pinches of baking soda. Or, if you really want to bother getting out a measuring spoon, 1/2 teaspoon. I never bother.
Add cinnamon or other spices if you so desire. Don’t add too much. This is one tiny cake.
Mix the dry ingredients with a fork.
Into the dry ingredients you will need to add
1 egg. I don’t think egg replacer is going to do it on this one. Sorry. If you have access to duck eggs, one duck egg is perfect for this recipe if you’re using cocoa. But one chicken egg is fine. Or you can even use “one egg’s worth” of eggwhites. You need something that does what egg does in the microwave, which is basically cook as fast as it foams. This is essentially a microwave souffle. Much less tricky than the real thing.
2 tablespoons (at least) of liquid sweetener. This can be honey. Or maple. Or karo. Or even sugar free pancake syrup. But you need both the liquid and the sweet, You can use a tiny bit extra if you are using a lot of cocoa. I use honey if I have it and maple if I don’t.
Vanilla, if you want.
Other flavorings (orange zest? almond extract? the blood of the innocent?) as needed.
Raisins or blueberries or chocolate chips or…? Chocolate chips are a fave here. chocolate chips and raisins together make extra sweet not necessary.
Stir it all with a fork until it is a nice batter with no dry spots.
Stick the whole business in the
gateway to hell microwave and microwave for about 90 seconds. If your first shot doesn’t cook all the way through, nuke it for an extra 15 seconds or so until it is firm and springy to the touch. If it seems overdone, do your next one for 60-75 seconds instead. I’ve got a reasonably powerful but not overpowered microwave and 90 seconds is perfect for us.
Pull the cake out. Run a knife around the cup. Turn it out on a plate and cut it into wee wedges if you want, or just grab a spoon and dig in. Particularly good with a smidgeon of ice cream or whipped cream or just a tall glass of milk, but works well all by itself.
This is very high fiber and filling. It is not low fat, but the fats in it are very healthy fats.