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Blueberry Bombe for Breakfast - cooked in a Cup - in 60 seconds!


It’s a Muffin - in a Cup - in 60 seconds!

 Gluten+Grain+Dairy+Sugar Free and Low Carb, of course!




You gotta make this…it’s a no-grainer!



Here is another itty bitty cake made for two, in the microwave, in just 60 seconds. I did not cut this one in half and share it, but if I were making this for a tea time snack, I might have shown more restraint and portioned it in two.


This recipe is an easy adaptation of my NUTTY CHOC-CHIP CAPPUCINO MUFFIN except this time I wanted to use up some left over blueberries. So I kept the nuts and added the blueberries and some lemon zest. So refreshing and very moist - just what a girl needs with her morning tea. I mean, how awesome that I get to have cake for breakfast, and call it healthy? [Blueberries make it healthy, don’t they? And almonds? Of course!] Best of all its super filling, and without the sugar rush-crash-craziness.




You can choose your own nut combination, I love nuts so I add a lot, mixed and raw in this recipe. 


The cream I sploshed on top is dairy free Orley Whip which has zero carbs or sugars added, and it’s much easier on my tummy. Some Greek Yoghurt would also be really good, or you could use whipped coconut cream (heavenly, by the way) or regular cream from the cow. Whip it up with vanilla, sweeten with a little Stevia, or leave it plain... In fact, this muffin is so super moist, it really doesn't need much adornment at all.

  
Lets get cracking, it only takes a minute!




INGREDIENTS

  • 2 Tbsp Butter or Coconut Oil
  • ½ tsp Vanilla Extract (use the good stuff, or leave it out)
  • 1 large Egg
  • 2 Tbsp of Almond Meal (or Walnut Meal - delish)
  • 1 Tbsp of Flax Meal (flax seeds ground in coffee grinder)
  • 1 tsp Coconut Flour
  • Scant pinch of Salt (I use ground Himalayan)
  • 1 - 2 Tbsp sugar replacement (I use Xylitol) to taste
  • ½ tsp Baking Powder (make your own Aluminium-Free baking powder HERE)
  • ¼ cup Blueberries
  • ¼ cup Nuts of your choice, roughly chopped (I used Pecan today)
  • Zest of an unwaxed lemon
  • Whipped cream or Greek yoghurt, to serve (I used Orley Whip sweetened with stevia drops), Optional.



METHOD

Melt your Butter or Coconut Oil in your mug in the microwave for 20 or so seconds. Swirl it around the cup to help prevent sticking.


Add all the wet ingredients and mix well with a fork.

Add all the dry ingredients and mix well (make sure the baking powder is evenly sprinkled and distributed).


Lastly, gently stir in the zest, blueberries and nuts. 
Microwave on full power for one minute. Check if cooked. Add another ten seconds if necessary. Do not over cook, as it will continue to cook/set when resting.


Allow to stand for a minute then remove from the mug before adding your dollop of cream or Greek yoghurt and some sprinkled blueberries on top for pretty presentation… OR, dollop cream straight into your mug and devour without sharing!



[If you don’t have a microwave, scoop into two ramekins and bake at 180 degrees C for about 18 - 22 minutes]

That's it. Now go. Bake.

Much love and gratitude and happy nibblingxox



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