- 1 tablespoon butter
- 1 egg
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 2 teaspoons molasses
- 1/2 teaspoon vanilla extract
- 3 tablespoons whole wheat flour
- 2 tablespoons wheat germ
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1 pinch salt
- Icing:
- 3 tablespoons confectioners' sugar
- 1 1/2 teaspoons water
- Place butter in a microwave-safe mug. Heat in the microwave until melted, 10 to 20 seconds. Whisk in egg, brown sugar, white sugar, molasses, and vanilla extract.
- Mix whole wheat flour, wheat germ, ginger, cinnamon, baking soda, and salt together in a small bowl. Add to the mug; stir well until combined.
- Cook in the microwave in 40-second intervals until the top springs back when lightly pressed, about 1 minute 20 seconds.
- Whisk confectioners' sugar and water together in a small bowl to make icing. Invert cake onto a serving plate and drizzle icing on top.
04/27/2018
recipepes.com
Microwave Ginger Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
