This is also called muffin in a cup. This makes one cake/muffin.
The basic recipe
1/4 cup almond meal flour (gluten-free)**
1 tbsp butter (or coconut oil)
1/2 tsp (gluten-free) baking powder
sweetener to taste (omit if using batter to make savory, see below)
Mix well ( I use a microwaveable container that holds 2 cups to allow the batter to rise)
the basic recipe will take 60-90 seconds in the microwave depending on the strength if your oven. After 60 secs, test the centre with a toothpick, if the centre is still wet, increase cooking by 15 secs and test again until it is cooked through.
To the basic recipe, you can begin to customize;
for something sweet,
add sweetener to taste, and 1 tbsp blueberries or strawberries, 1/2 tsp vanilla extract (adding a wet ingredient like fruit will require longer cooking time, so start testing done ness after the initial 60 secs and increase cooking by 15 second increments.
add sweetener to taste, and 1-2 tbsp unsweetened cocoa powder and 1/2 tsp – 1 tsp vanilla extract
add sweetener, and 1/2 tsp cinnamon (and 1 tbsp chopped apples although not really needed)
add sweetener, 1 tbsp grated carrot, carrot cake spice to taste, and cook. Mix 1-2 tbsp cream cheese with sweetener and 1/2-1 tsp lemon juice and ice your cake when slightly cooled
add sweetener and 1 tsp cinnamon and cook. Mix 1-2 tbsp cream cheese with 1/2-1 tsp cinnamon and 1/2 tsp lemon juice and ice your “bun” when slightly cooled
Try any combination of “pie” spices for a different cake every time.
For something savory,
add 1-2 twists of salt to basic recipe and customize;
swap butter with same amount bacon fat (or other type fat) and 1 tbsp cheese of choice, pepper if needed
add herbs, fresh or dry
add chopped black olives and crumbled feta cheese (1 tbsp each), few shakes of greek seasoning
add 1-2 tbsp chopped cooked bacon
add 1-2 tbsp chopped veggies of choice
experiment to create a new version every time. As with the sweet version above, if you add veggies, check cooking after the initial 60 secs to ensure it is cooked through.
**This recipe was not tried with any other type of flour, so I can’t say with certainty that the same amount of gluten-free flour would work.