Fruit Filled Mug Pie

Nutritional info (per serving)
767Calories
27gfats
121gcarbohydrates
11gprotein

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Nutritional info
Servings: 1
Amount per serving
Calories767
% Daily Value *
27g34%
Saturated fats 17g83%
90mg30%
564mg25%
121g44%
Dietary fiber 3g11%
Total sugar 38g
11g
Vitamin C 7mg35%
Calcium 371mg29%
Iron 3mgfifteen%
Potassium 535mg11%
* The% Daily Value (DV) signifies how a lot a nutrient in a single serving contributes to a each day weight loss program. 2,000 energy per day are used for basic dietary recommendation.

(Nutritional info is calculated utilizing an ingredient database and must be seen as an estimate.)

If you are fed up with cupcakes (or, like me, want a chunk of cake over cake any day of the week) then this cupcake is for you. Using store-bought fruit pie fillings will scale back preparation time, however with a couple of additions you may get a pie filling that’s extra harking back to the selfmade stuff. The microwave has its limits, and since a cake crust is not good with this cooking methodology, I swapped it for a buttery, crumbly high that also hits all these freshly baked cake notes. Served with a scoop of ice cream, some whipped cream (or each) and you will surprise in case your cake pans will ever see the sunshine of day once more. The recipe can be appropriate for gluten-free folks.

Forget Mug Cake Make Mug PIE!

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