(Pic: Left is My Adapted 4.5 Syns, Right is 16.5 Syns)
I know it’s a bit early to be cracking open the eggs, but the small ones were a bit hard to resist yesterday in Asda for a pound each. I generally don’t buy chocolate bars so I’m not going to beat myself up about it and if I have a craving, I intentionally don’t make it easy by having to put some effort in if I truly want something. And so far, the Chocolate Mug Pudding and Microwave Baked Oats have been my favourite to-go-to puddings until now.
Also, two great little books among my recipe collection are Meal in a Mug and Mug Cakes: Ready in 5 Minutes and I thought I’d have a go at adapting a Chocolate Chip Mug Cookie from the latter. I have to say, even the original 16.5 syn version resembled more like a cake than a cookie, but it was a deliciously delightful and fun way to use up a bit of Easter egg. Also, if you’re concerned about the famous SW eggy taste, then I used a really small farm egg.
- 15g flora light margarine (2 syns)
- 1 & 1/2 tbsp granulated sweetener
- 1/2 tsp vanilla extract
- 1 really small egg (or half of a large one)
- 20g porridge oats (Part of your 35g Healthy Extra B Porridge Allowance)
- 10g of Nestle Easter Egg from M&M’s egg, broken in to chips (2.5 syns)
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- In a microwavable mug, melt the margarine for 20 seconds.
- Now whisk in the sweetener, then vanilla following with the egg.
- Stir in the chocolate chips and pop in an 800W miscrowave for 1 minute and it’s ready to eat!
- And if you do make it, why not share a pic on Instagram & tag me #TastefullyVikkie
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