Yield: 1 mug loaf (2 servings)
Prep Time: 3 minutes
Cook Time: 2–3 minutes

Ingredients

• 6 tablespoons all-purpose flour (45 g)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon sugar (optional, helps browning)
• 1 tablespoon melted butter or vegetable oil
• 3 tablespoons milk
• 1 egg
• ¼ teaspoon garlic powder (optional)
• ½ teaspoon Italian seasoning (optional)

Instructions

Step 1

In a large microwave-safe mug (12–16 oz), whisk together:

• Flour
• Baking powder
• Salt
• Sugar
• Garlic powder and herbs (if using)

Step 2

Add:

• Egg
• Milk
• Melted butter

Mix until smooth. Scrape the sides so there are no dry pockets.

Step 3

Microwave on High for:

• 90 seconds, then check.
• Continue in 15-second intervals until the top is set.

Most microwaves finish in 1½–2½ minutes.

Step 4

Let stand for 2 minutes.

Run a knife around the edge and remove from the mug.

Slice and serve with butter.

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Nutrition Information (Approximate)

Per loaf:

• Calories: 350
• Protein: 13 g
• Carbohydrates: 33 g
• Fat: 18 g
• Saturated Fat: 7 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 500 mg

Nutrition varies depending on ingredients used.

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Tips

• Don’t overmix or the bread can become tough.
• Use a large mug to prevent overflowing.
• Cooking time varies by microwave wattage.
• If overcooked, the bread can become rubbery.

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Variations

Cheesy Bread

Add:

• ¼ cup shredded cheddar
• Pinch of black pepper

Garlic Herb

Add:

• 1 teaspoon minced garlic
• 1 teaspoon Italian herbs
• Sprinkle Parmesan on top

Whole Wheat

Replace half the flour with whole wheat flour.

Sweet Version

Omit garlic and herbs.
Add:

• 1 tablespoon sugar
• ½ teaspoon vanilla
• Pinch of cinnamon

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Storage

• Room temperature: 1 day
• Refrigerator: Up to 3 days
• Freeze: Up to 2 months

Reheat for 15–20 seconds in the microwave.

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Frequently Asked Questions

Q: Can I make it without an egg?
A: Yes. Replace the egg with 3 tablespoons plain yogurt, ¼ cup unsweetened applesauce, or a commercial egg replacer. The texture will be slightly denser.

Q: Can I bake it instead of microwaving?
A: Yes. Bake in an oven-safe ramekin at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Q: Why is my bread rubbery?
A: It was likely overmixed or overcooked. Microwave only until the top is just set.

Q: Can I use self-rising flour?
A: Yes. Omit the baking powder and salt if using self-rising flour.

Q: Can I make it dairy-free?
A: Yes. Use plant-based milk and vegetable oil or dairy-free butter.

Q: Can I double the recipe?
A: Yes, but use a larger microwave-safe bowl instead of a mug and increase the cooking time by about 30–60 seconds, checking frequently.

Q: What can I serve with it?
A: Butter, jam, honey, cream cheese, peanut butter, soups, stews, scrambled eggs, or avocado.