On a mugcake kick this week! I’ve been REALLY busy trying to finish up making my cosplay for next weekend, so I haven’t been getting much sleep. I’ve been in a rush in the morning and mugcakes are soo quick to make! Blend. Nuke. Devour. Heck yeah. Life saver
Lemon Raspberry Mugcake
Lemon Mugcake Base
- 1/2 cup raw old fashioned rolled oats
- 2 egg whites
- 1 TBSP unsweetened applesauce
- 2 TBSP lowfat cottage cheese
- 1/2 tsp lemon extract
- 3/4 tsp butter extract
- 1/2 tsp baking powder
- 5-7 lemon stevia drops (Optional)
- 1 stevia packet
- 1/4 cup lowfat cottage cheese
- 1.5 TBSP sugar free red raspberry preserves
- 3 stevia drops
First, grind your oats into a flour using a magic bullet or something similar. Then add the remaining mugcake ingredients and blend again. Spray a bowl with nonstick spray and pour the batter inside. Microwave for 1.5-2 minutes. Flip it onto a plate and let cool.
While that’s cooling, use a hand blender to blend the cottage cheese, sugar free raspberry preserves, and stevia. Top on your mugcake.
I also added a little walden farms chocolate syrup! Yummm.
Learn healthy, plant-based eating in 6 weeks from me.