Blueberry Lemon Muffin Mug Cake

Serves:

You will need

4 Tbsp gluten-free flour or all-purpose flour
2 Tbsp Vanilla Vega® Clean* Protein
1 Tbsp sugar
½ tsp baking powder
¼ tsp bicarbonate of soda
4 Tbsp unsweetened almond drink or plant-based drink of choice  
2 tsp rapeseed or sunflower oil
¼ tsp lemon juice
Handful frozen blueberries
Optional topping: blueberries, sprinkle of sugar, lemon zest



Directions

1. In a microwave-safe mug, mix the flour, sugar, Vega® Clean* Protein, sugar, baking powder and bicarbonate of soda.

2. Add in the almond drink, oil and lemon juice, stirring until combined.

3. Fold in the blueberries.

4. Microwave for 2  to 4 minutes. Start at 2 minutes and add 30 second increments until it’s slightly spongy but not doughy.

5. Allow to cool.

6. Optional: Top with blueberries, dash of sugar and lemon zest.

No microwave? No problem! Bake in a preheated oven at 180ºC/160ºC fan/gas 4 for 10-15 minutes or until a desired texture.

Recipe courtesy of Vega® Clean* Protein

*At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.



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