You want to make a recipe. You’ve been thinking about this recipe for a few days or even a week. Your heart is set on making it the first free moment you have. The time comes and you read through the recipe one more time. Oh no. You don’t have one of the ingredients. The recipe will have to wait or you’ll have to venture out to the store to pick up the missing piece of this soon to be very yummy puzzle.
Worse yet, you start measuring out ingredients. Maybe you’re mindlessly scooping flour for a recipe you know by heart or going line by line of a new experiment. Flour, baking powder, salt, cinnamon, butter, sugar, eggs. Wait a minute. Eggs? Yep, the refrigerator is eggless. If you’re anything like me, you spend the next half an hour searching for a similar recipe that doesn’t call for eggs or whatever ingredient you happen to be missing. Sometimes you find one, sometimes not so much.
This doesn’t happen to me often, but it has for sure happened. I try to adapt, make something else, not freak out, but sometimes a freak out is necessary. Each and every time I am ingredient-less, I wonder how it happened. I plan everything out, and yet, occasionally things slip right by me.
When this week’s Muffin Monday e-mail arrived, it said we were to bake with strawberries. I had just bought a package of them at the store, but between Mom and me, there were only five left. Those weren’t going to make very exciting muffins.
So I thought about it for a moment, and came up with a solution. One muffin, made in a mug, in the microwave. I don’t always need a dozen muffins in the house or freezer, and I bet you don’t either. Sometimes you just want a special treat and no more to tempt you or have to give away. In addition, there’s something very appealing about being able to put together a warm, comforting, hearty breakfast in a just a few moments.
Two bowls, a few simple ingredients, including, of course, strawberries, and a minute or so in the microwave, result in a large, warm, moist, flavorful, light, and airy muffin. The cinnamon flavor is a great match to the soft, moist strawberries, but the streusel really brings home the flavor and adds great texture. It’s a fabulous way to start the morning and hopefully won’t leave you running to the store for an ingredient.Print
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 tablespoons packed light brown sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 large strawberries, diced
- 1 tablespoon old-fashioned oats
- 1 tablespoon packed light brown sugar
- ½ tablespoon vegetable oil
- Generously oil a large mug. Two smaller mugs would probably work too – just watch the cooking time.
- In a medium bowl, stir together flour, baking powder, cinnamon, and light brown sugar. Add oil, egg, and vanilla, and mix to combine. Add the strawberries and mix to combine. Pour into the prepared mug.
- In a small bowl, stir together oats, sugar, and oil until clumping together. Pour on top of batter in mug. Swirl streusel into batter using a fork. Microwave on high for 1-2 minutes until puffed and fully cooked. Do not cook more than 2 minutes. Your cake is mst likely done after 2 even if you don’t think it is. Longer will make it tough and dry. Serve immediately. This recipe should not be frozen and it meant to be eaten as soon as it is made.
Recipe adapted from Averie Cooks
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