A Pesto and Pine savoury muffin in a mug.
Ingredients
- 4 tbsp plain flour (30g)
- 1 heaped tbsp of basil pesto (approx. 20g) (make your own or check for UPF’s)
- 1 tbsp pine nuts (approx. 10g)
- 1 large egg, lightly beaten
- 2 tbsp whole milk (30ml)
- 1 tbsp olive oil (15ml)
- ¼ tsp baking powder
- Optional – tbsp freshly grated parmesan
- Salt and pepper to taste.
Method
- Toast the pine nuts in the microwave for 30-45 seconds until they smell fragrant and turn slightly golden. Set half aside for the topping.
- In a large microwave-safe mug, whisk together the egg, milk, oil and pesto until the mix is a uniform green.
- Stir in the flour, baking powder, parmesan, salt and pepper until the batter is smooth.
- Stir in the pine nuts (save a few for the topping).
- Microwave on High (800W) for 80 to 90 seconds. The cake should look springy and well risen.
- Sprinkle on the saved pine nuts and let it rest for 2 minutes.