It’s been too hot to cook, too hot to bake, but I’ve had a craving for muffins. So of course, I went scouring through search after search, just making myself more and more hungry, until I stumbled across a recipe called “Blueberry Muffin for One”, which gave baking instructions for both the conventional oven, as well as the microwave!
I didn’t have all of the same ingredients, so I played around with it a bit and substituted some things out with what I actually had. Here are the results…
- 2 Tbsp whole wheat flour
- 1 Tbsp all-purpose flour
- 1/4 tsp baking powder
- heaping 1/16 tsp salt
- 1-2 Tbsp chopped apple (reserve some for garnish on top)
- 1 Tbsp raisins
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 Tbsp applesauce (I used the strawberry-applesauce that hubby gets in ‘lunch cups’)
- 1 Tbsp + 1 tsp skim milk
- 1 Tbsp brown sugar
- Mix all the above ingredients in a small bowl.
- Spray the inside of a tea cup with non-stick cooking spray.
- Put the muffin mixture into the tea cup. I pat mine down a bit and push in the remaining apple pieces on the top (so you can tell what kind of muffin it is).
- Nuke on high for 90 seconds in the microwave.
- Turn the cup upside down over a plate — the muffin should pop right out.
Be very careful! This muffin will be molten-lava-HOT and will continue to cook for a minute or so. Be sure to let it stand that long. Serve with a bit of butter and eat it while it is still rather warm, as it hardens as it cools down. (I wouldn’t recommend doing more than one at a time because of this.)
It should be noted that the muffin is going to look and feel a little weird. It has a strange consistency; almost like a moist rubbery-spongy feel. If you can get past that (I didn’t find it too terrible and I’m a texture-based eater), the taste will make up for it. The colour will also seem strange. I’ve included a picture of what it looks like when you’ve upended it out of the cup: