Recipe

Appetizer

Pumpkin, Sage and Ricotta Mug Cakes

By FDL

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

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4
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.

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