Raspberry Walnut Muffin in a Mug
A low carb, refined sugar free, oil free muffin that is all yumminess.
Servings: 1 serving
Ingredients
- 1 egg large
- 1/4 c Trim Healthy Mama baking blend
- 1/2 tsp baking powder aluminum free
- 1 tbsp sour cream
- 2 tsp Truvia sweetener
- 1/4 c raspberries fresh or frozen
- 1 tbsp walnuts chopped
Instructions
- In a microwave safe mug, mix the egg, baking blend, baking powder, sour cream and Truvia.
- Once well mixed, add the raspberries and walnuts and stir.
- Microwave, uncovered, for 1 min 30 sec or until top is nearly dry to the light touch.
Notes
If you have a 700 watt microwave (as I did when originally creating this recipe), cooking the muffin will take longer - approximately 2 minutes.
Fresh or frozen raspberries can be used. I originally used frozen, then switched to fresh when they were on hand. If using frozen, you may need to increase the cook time slightly - try maybe 15 seconds or so.