Lemon Poppy Seed Mug Muffin

This lemony mug muffin can be ready to eat in less than 10 minutes! Just mix, pop in the microwave and enjoy. Top with your favorite berries (or stir in some frozen ones before baking). Make sure to view our chocolate zucchini and date bran versions, too.

Servings

1 serving

Prep time

5 minutes

Cook time

3 minutes

Passive time

2 minutes

Ingredients

¼ cup + 1 Tbsp Whole Wheat Pastry Flour or Gluten Free 1-to-1 Baking Flour
¼ cup Cane Sugar
⅛ tsp Baking Soda
⅛ tsp Kosher Salt
⅛ tsp Lemon Zest
½ tsp Poppy Seeds
3 Tbsp Milk
2 Tbsp Oil
1 ½ tsp Lemon Juice
⅛ tsp Almond Extract

Instructions

Mix together dry ingredients in a large mug, creating a well in the middle.
In another bowl, combine wet ingredients. Pour the wet ingredients into the dry ingredients and mix until batter comes together. If you have any add-ins like frozen berries, fold them in now.
Place a napkin under mug in case there is any overflow and place in the microwave. Microwave each mug for 3 minutes. Remove from microwave and let cool for 1–2 minutes before eating.