This single serving oatmeal raisin muffin is a delicious alternative to baking up an entire dozen. You can easily make a slightly different version each time with some simple substitutions.
Author: Peter | Simple Nourished Living
3tablespoonsrolled oats (old-fashioned or quick-cooking)
1tablespoonraisins (I used golden raisins)
2tablespoonsplain non-fat Greek yogurt
1teaspoonTruvia Baking Blend
Stir the oats, cinnamon, baking powder and salt in the mug until mixed.
Add the egg, raisins, yogurt, Truvia and brown sugar and beat with a fork until thoroughly combined.
Microwave on High Power for 1-½ to 2-½ minutes - checking for doneness after 1-½ minutes. Look for center of muffin to just be set. (Mine took 2 minutes total, but this will vary from one microwave to another.)
Allow muffin to cool in the mug. Enjoy from the mug or remove and place on small plate.
Make this muffin in advance: after cooking muffin, cool slightly and remove from mug. Allow to thoroughly cool and then wrap tightly with plastic wrap or store in an airtight container. Will keep 1 day at room temperature or 2 days in the refrigerator. Can be enjoyed later at room temperature or re-heated in microwave.
Prep ingredients ahead: Mix oats, cinnamon, baking powder and salt in mug (through Step 2), cover mug and store at room temperature. In a small airtight container, whisk the egg, then add the raisins yogurt and sweetener. Cover egg mixture and store in the refrigerator until ready to make muffin.
Try different dried fruits by substituting an equal amount of dried cherries, blueberries, cranberries, or even chopped dried apple or mango.
Try a different sweetener - substitute an equal amount of honey, agave, or maple syrup for the sugar.