Anna’s raspberry oat bran breakfast cake
Mug muffin breakfast ready in 2 minutes! WW member Anna Van Dyken's raspberry mug muffin is a delicious variation adding the sweetness of berries.
1 medium, lightly beaten
⅓ cup(s), (40g)
¼ tsp, (pinch)
99% fat-free, plain or natural yoghurt, unsweetened
- Using a fork, crush raspberries in a bowl. Add egg, oat bran, cinnamon and maple syrup and stir to combine.
- Spoon mixture into a 1-cup (250ml) capacity microwave-safe bowl or mug. Microwave, uncovered, on high (100%) for 1 minute 50 seconds or until cake starts to come away from the side and top is just firm. Serve with yoghurt.