Microwave muffins

This is an adaptation of the instant mug cake but with a fraction of the carbs. You can make them sweet with grated apple, pear and vanilla or savoury with courgette or carrot and seasoning. Have fun experimenting, the possibilities are endless! This recipe comes from Katy Threlfall from Dr Unwin's low-carb patients group. As a busy mum she makes one each day for a late breakfast or to carry with her when she is on the go.

The muffins can be eaten just as they are or topped with cream cheese, crème fraiche or almond butter, berries or roasted vegetables to make them into more of a meal. If you make the mixture in a square container, it can then be sliced in two to make a sandwich. The muffins can be cooked in the oven for 10 to 15 minutes at 180ºC fan and you can even cook mini muffins for canapes.

Per serving (if made with apple):*

Per serving (if made with courgette):*

Makes 1 standard sized mug cake
 3 mins cooking time

INGREDIENTS

1 egg

knob of melted butter or 2 teaspoons coconut oil or olive oil

50g or ¼ cup ground almonds

half a teaspoon baking powder

For sweet muffins:

half a grated apple or pear

half a teaspoon vanilla extract and/or pinch of cinnamon or mixed spice

1 heaped teaspoon of cocoa powder (optional)

few shards of bitter 85% chocolate (optional)

For savoury muffins:

half a courgette or carrot, coarsely grated

good pinch of oregano

15g of grated Parmesan cheese

1 tablespoon of fresh coriander or parsley, finely chopped

pinch of salt and pepper

METHOD - Sweet muffin

1. Mix the egg and melted fat together. 
   
   
2. Add the ground almonds, baking powder and cinnamon/mixed spice, if required. (Add the cocoa powder at this point if making a chocolate muffin)
   
   
3. Add the apple or pear along with the vanilla extract. (Add chocolate shards here if making a chocolate muffin). Mix well. 
   
   
4. Spoon into a small microwavable pot or mug and microwave on full-power for 3 minutes.
   
   
5. Top with crème fraiche and strawberries or almond butter and apple slices if flavoured with cinnamon.

METHOD - Savoury muffin

1. Mix the egg and melted fat together. 
   
   
2. Add the ground almonds, baking powder, oregano and salt and pepper,
   
   
3. Add the courgette or carrot, Parmesan cheese and coriander or parsley. Mix well. 
   
   
4. Spoon into a small microwavable pot or mug and microwave on full-power for 3 minutes.
   
   
5. After cooking the muffin split into four slices and top with ricotta or cream cheese, cherry tomato, some torn basil leaves and black pepper.