Continuing the theme of quick-fix masterpieces (not without the help of the microwave, of course) I want to share with you this recipe for Muffin Cupcake with sun-dried tomatoes! It’s fresh, juicy, delicious and unique in its own way… Yes, I almost forgot – the muffin is quite calorie-dense, so the skinny person is encouraged not to get too carried away.
Cooking Time 5 min
Serving amount 1
Ingredients :
Egg C0 1 pc.
Butter 2 tablespoons
Almond flour 3 tablespoons
Baking powder ½ tsp.
Pesto and sun-dried tomatoes 5 tsp.
Salt to taste
Step 1
Take a mug suitable for the microwave. Crack an egg into it, add the almond flour, room temperature oil, 4 teaspoons of pesto, baking powder and a pinch of salt.
Step 2
Thoroughly mix all ingredients.
Step 3
Bake in the microwave for 75 seconds on maximum power
Step 4
Place the muffin on a plate, garnish with pesto and a fresh tomato slice
Bon appetit!
Energy content for one cup
Calories from fat 365
Calories: 429
Fats: 40.5g
Carbohydrates: 8.2 g
Fiber: 2.9 g
Digestible carbohydrates: 5.3 g
Protein: 12.3 g
