Recipe for Pumpkin Mug Bread:
| 1 egg, Whole Raw, Fresh 63 Calories per serving | |
| 2 tbsp Rice Flour, Brown 72 Calories per serving | |
| 1/2 teaspoon baking powderBaking Powder, Low-sodium 2 Calories per serving | |
| 1/8 tsp Salt, Table 0 Calories per serving | |
| 2 tbsp Pumpkin Canned, Without Salt 10 Calories per serving | |
| 1/4 tsp Pumpkin Pie Spice 1 Calorie per serving | |
| 1 tsp dry powdered Stevia 0 Calories per serving |
Spray microwaveable coffee cup (smooth with no inside ridges) with non-fat cooking spray. Add all ingredients, mix with a fork. Scrape sides to ensure that the batter is at the bottom of the cup. Microwave on high for 90 seconds. Remove from microwave. Check to make sure batter is cooked (not wet on top). Turn cup over on a flat surface. Cut into 3 slices. Try to Eat only 1 slice! (You may also pop the slices into the toaster!)
Delicious and Healthy
