Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Peachy Breakfast Mug Cake
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 476
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 34 g
- Protein
- 11 g
- Cholesterol
- 43 mg
- Sodium
- 640 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 476
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 34 g
- Protein
- 11 g
- Cholesterol
- 43 mg
- Sodium
- 640 mg
Ingredients
Directions
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.
