Quick microwave muffins

Name: Quick microwave muffins
Ingredients: 6 tablespoons sifted white flour; 3 tablespoons carob powder; 4 tablespoons granulated sugar; 2 medium eggs; 4 small tubs of condensed milk for coffee (40 ml); 4 tablespoons oil; 1 level teaspoon baking powder; 1/8 teaspoon salt; 6 pecan halves; 1 packet red tart glaze; 200 ml cold water; 2 tablespoons sugar

Dessert - Quick microwave muffins by Maricica B. - Recipia

Quick microwave muffins cook in silicone molds for 2-3 minutes at 750 W, then get a layer of red tart glaze. In Ina's version, the carob and condensed milk batter stays soft, with half a pecan on top of each. I prefer smaller pecan halves, so they don't cover the whole surface of the muffin. Preparation: 10 minutes. Cooking: 3 minutes. Resting: 15 minutes. Total time: 28 minutes. Servings: 6. Approximately 210 kcal and 5 g protein per serving.

Ingredients

6 tablespoons sifted white flour
3 tablespoons carob powder
4 tablespoons granulated sugar
2 medium eggs
4 small tubs of condensed milk for coffee (40 ml)
4 tablespoons oil
1 level teaspoon baking powder
1/8 teaspoon salt
6 pecan halves
1 packet red tart glaze
200 ml cold water
2 tablespoons sugar

Preparation

1. Beat the eggs with 4 tablespoons of sugar, then stir in the condensed milk and oil. 2. Add the baking powder and salt, then the sifted flour and carob powder. Mix everything for 5 minutes, until you have a smooth batter. 3. Put a tablespoon of batter into each silicone mold and microwave for 2-3 minutes at 750 W, until the batter is set on the surface. 4. Remove the muffins from the molds and arrange them on a platter. Top each one with half a pecan kernel. 5. Prepare the red tart glaze with 200 ml cold water and 2 tablespoons of sugar, following the packet instructions. Spoon a tablespoon of prepared glaze over each muffin and leave it to set for 15 minutes.

Notes

Deep molds may need the longer end of the time range; the batter should be set on the surface. Carob varies in bitterness, and very bitter powder can be replaced with the same amount of unsweetened cocoa. You can swap the pecan for half a regular walnut kernel; the muffins contain gluten, eggs, dairy and nuts. I prefer to make them close to serving time, so the glaze doesn't sit for long past the setting time. I serve them with a cup of black tea.