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Ingredients
30g Flora Lighter Vegan Spread, melted, plus extra for greasing
50g self-raising flour
50g light muscovado sugar
2½ tbsp semi-skimmed milk
30g 0% fat Greek yogurt, plus extra to serve
1 1 egg, beaten
1 tsp vanilla bean extract
½ unwaxed lime, zest, plus extra to serve
2 large ripe passion fruit, halved and pulp spooned out
1 tbsp toasted flaked almonds
Method
Use the vegan spread to lightly grease two microwave-safe mugs
or ramekins (about 250ml capacity). Put a kettle on to boil. Combine
the flour and 40g sugar in a bowl. Add the melted vegan spread, milk, yogurt, egg, vanilla and lime zest with the pulp of 1 passion fruit, whisking until smooth and just combined. Divide between the greased mugs or ramekins.
Put 3 tbsp just-boiled water, the remaining 10g sugar and remaining
passion fruit pulp in a small bowl, stirring until combined. Carefully
divide this mixture over the batter in the mugs/ramekins.
Put the filled mugs or ramekins on a plate and microwave on
high for 1 minute. Rotate them and then microwave on high for
a further 1 minute. The mug cakes should be puffed up and only just set on the surface. Cook them for a further 30 seconds if they
haven’t quite set yet. Leave to rest in the microwave for 1 minute
before serving, then serve straight away with the extra Greek yogurt,
toasted flaked almonds and extra lime zest.
Cook’s tip
The quantities for this recipe are easily doubled or halved. Cook in batches if necessary – it’s best to microwave no more than two at one time so they cook evenly. If making just one mug cake with half an egg, reduce the total cooking time by 30 seconds.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,576kJ/ 375kcals
Fat
13g
Saturated Fat
2.7g
Carbohydrates
50g
Sugars
31g
Fibre
3.5g
Protein
13g
Salt
0.6g
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