Mug cake à la ricotta et aux myrtilles

Mug cake à la ricotta et aux myrtilles

2.8 9 ratings

Prep. 15min

Total 25min

4 tasses

Ingredients

le zeste d'½ citron jaune non traité sans la partie blanche
80 g de sucre en poudre
150 g de farine de blé
2 œufs
100 g de ricotta fraîche sans le petit lait
1 c. à café de levure chimique (1/2 sachet)
80 g de myrtilles fraîches
sucre glace maison (optional)

Difficulty

easy

Nutrition per 1 tasse

Protein 10.3 g

Calories 1201 kJ / 287 kcal

Fat 5.6 g

Fibre 1.6 g

Carbohydrates 52.2 g

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Mug cake 10 Recipes
France

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