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Breakfast

Blueberry Lemon Microwave Muffin

Replacing the egg yolk with 1½ tbsp (22 mL) egg substitute reduces the fat to 6 g and the cholesterol to 15 mg.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tbsp (15 ml) butter
  • 1 egg yolk
  • 1 tbsp (15 ml) milk
  • ½ tsp (2 ml) vanilla extract
  • 3 tbsp (45 ml) flour
  • 2 tbsp (30 ml) sugar
  • ¼ tsp (1 ml) baking powder
  • 2 tbsp (30 ml) fresh or frozen blueberries
  • 1 tsp (5 ml) lemon zest

Directions

  1. Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.
  2. Add the egg yolk, milk, and vanilla extract and stir to combine.
  3. Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest.
  4. Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.