Pumpkin, Sage and Ricotta Mug Cakes

Name: Pumpkin, Sage and Ricotta Mug Cakes
Total time: 20 min
Yield: 4
Ingredients: Pumpkin; Eggs; All purpose flour; Butter; Baking powder; Ricotta cheese; Sage; Pepper

This easy vegetarian mug cake recipe is an amazing appetizer made with pumpkin, sage and ricotta cheese. It's simple, fast and tasty.

29 November, 2018

Dietary Consideration

Vegetarian

serves for

total time

0 HR 20 MIN

ingredients

Pumpkin

1/2 small, peeled, seeded, and diced

Eggs

4 large

All purpose flour

125 g

Butter

120 g, cubed

Baking powder

2 tsp

Ricotta cheese

150 g

Sage

1 small handful, leaves only, roughly chopped

Pepper

black, freshly ground

Preparation

How to make delicious Pumpkin, Sage and Ricotta Mug Cakes

Parboil the pumpkin in a large saucepan of salted boiling water for 5 minutes until just tender to the tip of a knife. Drain well.
Crack an egg into four large microwave-ready mugs.
Divide the flour, butter, and baking powder between each mug. Stir thoroughly until a rough batter forms.
Stir in the pumpkin and then top with teaspoons of the ricotta and a sprinkling of sage leaves.
Working one by one, microwave on high for 60-90 seconds until puffed and golden on top.
Let the pumpkin, sage and ricotta mug cakes stand briefly before serving with a twist of freshly ground black pepper on top.