3-Minute Microwave Muffins

Yes, you read that correctly..

Muffins made in the microwave in THREE minutes!

Unbelievable right?

When Mountain Man walked into the kitchen and groggily asked me what the heck I was going to make in the 20 minutes I had before I had to leave for work, I smiled and proudly proclaimed "microwave muffins."

Little did he know, that I had no idea if they would actually be any good or if they would even work for that matter.

Much to my surprise though, they turned out to be pretty darn good! Especially having been made in the microwave of such places!

Since discovering these perfect breakfast treats for the on-the-go business woman (or man), I've experimented with different ingredients and fillings, but the base recipe has stayed the same. They can be whipped up in a matter of minutes, popped in the microwave and ready to eat in 3 minutes...not to mention, they sit nice and cozy in a mug so you don't have to worry about muffin crumbs or messy hands.

So the next time you start to pour yourself another bowl of your same old cereal, use that bowl to whip up some delectable little muffins for your way out the door!

Microwave Muffins
Fills 3 small mugs (easily doubled for more people)

1/2 cup plus 6 TBS white whole wheat flour or AP flour
2 1/2 TBS sugar
dash of salt
1 tsp baking powder
1 egg (or mix 1 TBS flax seed meal with 3 TBS water and use instead of an egg)
6 TBS vanilla yogurt
2 TBS milk (I used skim)
2 TBS vegetable oil
dash of vanilla
*1/2 cup of mix-ins: blueberries, dried cranberries, blackberries, chocolate chips, bananas, etc.
*Brown sugar for sprinkling

In a small bowl, mix flour, sugar, salt and baking powder.
Add egg (or flax egg substitute), yogurt, milk, veggie oil and dash of vanilla and mix until combined.
If batter still seems a little thick, add a little more milk.
Fold in mix-ins of your choice.
Distribute batter evenly among mugs or small ramekins a little more than half way to the top.
*optional: sprinkle brown sugar over top before microwaving
Place in microwave on high for 3 minutes.

These are actually peanut butter and banana muffins: add a dollop of peanut butter, one chopped banana and a dash of cinnamon to your batter.

When I saw these little guys rise as much as they did, I was amazed. I wasn't around when Mountain Man got into his, but I did receive a lovely facebook shout out so I guess he liked em :)

Happy Baking!

Quick & Easy Whole Wheat Cinnamon Rolls

We were running late.

It was my turn to do breakfast for the weekend and we still needed to eat and make it to church by 930...it was 8am.

When I say these cinnamon rolls are quick AND easy, I'm not lying...

and they're whole wheat?? You're welcome.

They probably took me all of 15 minutes to prep, popped em in the oven for 25 and we were sitting pretty scarfing down cinnamon rolls by 850am just in time for church.

It's Monday and that means there's lots to do so I'll be keeping this post short and sweet.. just like these fabulous cinnamon treats! :)

Whole Wheat Cinnamon Rolls
Adapted from Brunch: The Perfect Weekend Treat
Oven: 350 Bake time:30-35 minutes
Makes 8 rolls


Dough:
2 1/2 cups whole wheat flour
pinch of salt
2 1/2 tsp baking powder
1 tsp cinnamon
3 1/2 oz butter, melted
2 egg yolks
3/4 cup milk

Filling:
1 tsp cinnamon
1/4 cup brown sugar
2 TBS sugar
1 TBS butter, melted

Icing:
1 cup powdered sugar
2-3 TBS milk

Preheat oven to 350. Grease an 8-inch cake pan and line with parchment paper.
Mix flour, slat, sugar, and cinnamon in a bowl.
Whisk egg yolks, butter and milk together and combine with dry ingredients, mixing until a soft dough is made.
Turn dough out on a lightly floured surface and roll into a rectangle 12x10 inches.
Make filling by mixing all ingredients together.
Spread evenly over dough and roll up, jelly roll style, to form a log.
Using a sharp knife, cut dough into 8 even slices and place in prepared pan.
Brush with TBS of milk.
Transfer to oven and bake for 30-35 minutes or until golden brown.
As rolls are cooling slight, make icing by stirring milk, one tablespoon at a time, into powdered sugar until glaze consistency is reached (add more milk if necessary). Drizzle over cooling cinnamon rolls.
Devour.

Happy Baking!

Peanut Butter-Banana Breakfast Bake

Earlier this week I work up craving something warm for breakfast, but wasn't in the mood for pancakes (I know, crazy) and didn't have the time to make muffins. And then I saw one perfectly ripe banana sitting on top of the microwave just waiting to be eaten and it got my gears going.  I tried to go for something a little on the healthier side and ended up with something pretty delicious if you ask me.

This little bake takes absolutely no time at all to whip up and only about 25 minutes to bake, so if you have a few extra minutes in your morning routine I suggest you use it wisely! As soon as I woke up I wandered to the kitchen, put on a pot of coffee, created this Peanut Butter-Banana Breakfast Bake, popped it in the oven, and let the oven do its magic while I got ready. Twenty minutes later I sat down to a delicious breakfast before driving to work.

Just another adventure in the kitchen of EEB. 

Peanut Butter-Banana Breakfast Bake
Bake time: 25 minutes  Oven: 350
Makes perfect amount for 2-3 people

1/2 cup rolled quick oats
1/4 cup white whole wheat flour
1/2 tsp baking powder
2 TBS wheat germ
4 tsp whey protein powder (completely optional)
3 TBS honey
1 tsp cinnamon
4 TBS applesauce
1 large ripe banana
1-2 TBS peanut butter

Preheat oven to 350.
In a small bowl, mash banana with a fork. Stir in honey, applesauce, peanut butter and cinnamon.
In a larger bowl, mix quick oats, flour, baking powder, wheat germ and protein powder.
Pour banana mixture into dry mixture and mix with wooden spoon until combined.
Pour into small baking dish sprayed with cooking spray (I used a 5x5 casserole dish) and bake for 25 minutes.

Enjoy along side a small bowl of vanilla yogurt, drizzled with honey and some extra cinnamon...what a great way to start the day :)

Happy Baking!