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by KatherineUK » Sun Dec 06, 2020 4:29 am
I wondered if anyone had tried making a savoury version of the "cake in a mug"? You could mix a corn puree with flour, and perhaps add onion powder? Corn can be used as a fat substitute in baking after all. Any thoughts?
Stay safe friends
Kx
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KatherineUK
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by Hal » Tue Dec 08, 2020 8:04 pm
I hadn't heard of "cake in a mug" before, but using puree'd corn as a fat substitute sounds like a good idea. Thanks.
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Hal
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by victw » Tue Dec 08, 2020 8:34 pm
Katherine,
I've always looked at those cake in a mug boxes and sighed with longing. It never occurred to me to make a savory one. Have you googled it? Wouldn't it a matter of taking some other savory quick bread recipe and cutting the portions.
I will poke around.
Vicki
11/1/19 Sloppy - 137.6/21.55
1/1/19 Still maintaining - 134.8/21.11
10/12/18 Maintenance wt - 136.4 BMI 21.36
5/6/18 151.8 lbs 23.8 - Normal. 4/8/18 154.6 lbs BMI 24.2 - Normal. 3/11/18 161 BMI 25.2 Overweight.
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victw
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by MINNIE » Wed Dec 09, 2020 12:41 pm
I just did a quick search and found some recipes - I haven't actually read many of them yet but some might be McDougall compliant.
This one is savory, but oat-flour based. Maybe cornmeal would work instead? I will have to try it. The recipe has oil but that can be left out, or corn puree could be substituted? Or pumpkin/squash?
http://earlybrawd.com/provencal-savory-mug-cake-gf/Thank you, Katherine for suggesting this idea! I love corn, and am sure that a corn-based mug cake would be delightful. I am now on an official Quest of the Savory Muffin
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