skish
IT

Rice flour blueberry mug muffin

A fluffy microwave muffin, gluten-free and egg-free.

  • 5 min
  • 1 serving
  • Vegan
  • American cuisine
Open in the app
Rice flour blueberry mug muffin

Per serving

Calories
379 kcal
Protein
9.9 g
Carbohydrates
61.9 g
Fat
10.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rice flour40 g
  • Potato starch10 g
  • Baking powder4 g
  • Soy milk70 ml
  • Sunflower oil1 teaspoon
  • Brown sugar2 teaspoons
  • Blueberries60 g
  • Soy yogurt100 g

Contains: soy,

In season: July – September

Method

  1. Wash and dry the blueberries.
  2. In a large microwave-safe mug mix the rice flour, potato starch, baking powder and brown sugar with a fork.
  3. Add the soy drink and oil, stir until smooth, then gently fold in half the blueberries.
  4. Microwave at 800 W for 2 minutes, until the muffin has risen and a toothpick in the middle comes out dry; let it rest for 1 minute.
  5. Serve with the soy yoghurt and the remaining blueberries.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play