🥘 Ingredients
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apple2 unit
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apricot jam2 unit
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baking powder1 tbsp
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cinnamon2 tsp
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cream cheese4 tbsp
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creme fraiche4 tbsp
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dried cranberries2 oz
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maple syrup1/2 c
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nonstick cooking spray
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pecans1 oz
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red grapes4.5 oz
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salt¼ teaspoon
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sour cream3 tbsp
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sugar2 tbsp
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tempura batter mix164 g
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toothpick
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water¼ cup
🍳 Cookware
- large bowl
- microwave-safe mugs
- large bowl
- whisk
- large bowl
- small bowl
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1Bring cream cheese to room temperature. Wash and dry produce.cream cheese: 4 tbsp
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2Dice half the apple into ½-inch pieces; thinly slice remaining apple. Halve red grapes .apple: 2 unit, red grapes: 4.5 oz
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3In a large bowl , whisk together creme fraiche and water (½ cup for 4 servings) until mostly smooth.creme fraiche: 4 tbsp, water: ¼ cup
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4Add in tempura batter mix , baking powder , cinnamon , diced apple, pecans , half the maple syrup , 1 TBSP sugar , and ¼ tsp salt (2 TBSP sugar and ½ tsp salt for 4 servings). Whisk until thoroughly combined, 1-2 minutes.tempura batter mix: 164 g, baking powder: 1 tbsp, cinnamon: 2 tsp, pecans: 1 oz, maple syrup: 1/2 c, sugar: 2 tbsp, salt: ¼ teaspoon
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5Coat two microwave-safe mugs with nonstick cooking spray (four mugs for 4 servings). Evenly pour batter into mugs.nonstick cooking spray
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6Microwave until batter is no longer wet, ⏱️ 2 minutes . Continue microwaving in ⏱️ 30 seconds intervals until mug muffins are springy to the touch and a toothpick inserted into the center comes out clean.toothpick
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7Wash and dry large bowl and whisk .
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8While muffins cook, in the large bowl used for batter, combine sliced apple, grapes, dried cranberries , and as much apricot jam as you like. Set aside until ready to serve.dried cranberries: 2 oz, apricot jam: 2 unit
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9In a small bowl , whisk together cream cheese, sour cream , and remaining maple syrup until smooth.sour cream: 3 tbsp
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10When mug muffins are done, let cool for ⏱️ 5 minutes .
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11Dollop each mug muffin with cream cheese frosting and serve with fruit salad on the side.