It not only seemed too good to be true but not technically possible. How could something that takes 45 minutes in a hot dry oven cook for 1 minute in a microwave? Those are the recipes I'd pinned, and that I finally wanted to put to rest...or add to my recipe collection, depending on the results! So I tested a 1-minute blueberry muffin and 1-minute cake recipe.
The cake version called for combining one boxed mix of angel food cake with one box of any flavor of regular cake mix you like. The mixes are combined in a sealed container and used as desired. You place 3 tablespoons of the cake mix into a mug and mix well with 2 tablespoons of water, then microwave for exactly 1 minute. The result is a single-serving 100-calorie cake that you can top with fruit, whipped topping, yogurt, etc.
Even my budding 7-year-old chef didn't believe it. He said, "That's silly! How can anything cook that short?" He stood on a chair and stared at the microwave the whole time. When it was done, we both peeked into the mug and were impressed that the batter had indeed turned into cake. It didn't look appetizing as you can see from the photo but at least it cooked through. I topped it with a heaping tablespoon of light Cool Whip and fresh berries. It was sweet and not dry. But it wasn't pleasingly savory and tender like regular cake. It needed the Cool Whip. I think this recipe is handy for people who don't want to keep cake in the house but get that occasional urge for something cake-like. The cake mix will store for a long time and you can garnish with items you likely already have, such as pudding, yogurt and fruit. I love the portion control but the downside is that, at least for me, it didn't satisfy. It offered a few fleeting sweet bites that left me wishing for a handful of cookies, which I did give in to and eat!
The blueberry muffin fared worse, a recipe by Cassey Ho, popular YouTube Pilates instructor. I guess I should have paid attention to a reader's comment left two months ago: "I tried to make this but it ended up very mushy and never browned." That's exactly the result I had—overall mushiness even though I microwaved it for an extra 30 seconds. Parts of the muffin held raw oats and egg. Still, I took a nibble and it tasted eggy and as uncooked as it looked.
Oh well. Guess I'll be returning to my overnight oats, which are just as easy but guaranteed to satisfy!