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Pop Tart in a Mug - Seriously? This Microwave Mug recipe is a game changer! Breakfast will never be the same again.

Microwave Strawberry Pop Tart in a Mug (Microwave Mug Breakfasts)

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Hi Bold Bakers!

A Pop Tart is something that is normally cooked in a toaster BUT a Pop Tart in a Mug is a whole other wonderful thing. You mix it in a mug and cook it in the microwave! Yes, microwave.

Am I crazy? YES, crazy like a Fox! I loved Pop Tarts growing up. The whole idea of pastry filled with jam and frosting on top was genius to me. Also it was food that was very “American” and living in Ireland, America was the fanciest place I knew.

Just because they started in a toaster doesn’t mean we can’t change things up and pop them into the microwave!

If a Pop Tart in a Mug isn’t enough then how about my brand new Mugrito! It’s a Breakfast Burrito all mixed and cooked in the one mug. It’s perfect for kids and college students trying to cook a whole meal easily for themselves.

If oats are what float your boat(s), then you are going to want to try my Cinnamon Roll Oatmeal. It is a bowl of hot Oatmeal that tastes just like a Cinnamon Roll: 2 breakfast in 1, minus a few calories.

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5.0 from 3 reviews
Strawberry Pop Tart in a Mug
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 1 tablespoon (½ oz/15g) butter, room temperature
  • 1 tablespoon icing sugar
  • 2 tablespoon milk
  • 4 tablespoon all purpose flour
  • 1 tablespoon strawberry jam
  • Icing
  • Sprinkles
Instructions
  1. In a microwavable mug mix the butter and sugar together.
  2. Stir in flour and milk and mix until all ingredients are fully combined.
  3. Make a well in the batter and spoon in the jam. Gently smooth the batter over the jam so there is none peeking out.
  4. Microwave for 45-60 seconds, or until firm to the touch. (My microwave is 1200 Watts so your cook time may vary depending on your wattage)
  5. Set it aside to cool. Spoon over some icing and then of course, decorate it with sprinkles!
Nutrition Information
Serving size: 1 serving Calories: 310 Fat: 13g Saturated fat: 8g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 47g Sugar: 22g Sodium: 247mg Fiber: 0g Protein: 4g Cholesterol: 39mg

I’m sure by now you know that if it can be made in a mug, I have made it, like Mug PizzaMicrowave Jelly Donut (Mugnut) and 50+ more sweet and savory recipes. Make sure to check them all out!

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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83 Comments

  1. Haley Nicholson on July 7, 2016 at 9:37 am

    I just saw your YouTube video and I new I had to make this. I just made it and it tasted delicious with the jam in the middle and the nice frosting on the top with the sprinkles and the nice batter!

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:33 pm

      That’s great to hear, Haley. Thanks for your feedback 🙂

  2. Gaby on July 7, 2016 at 10:19 am

    Love this recipie can u make a cookies and cream cake in a mug?

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:38 pm

      I will see what I can do. Stay tuned 🙂

    • Profile photo of Charlize Charlize on August 29, 2016 at 7:32 am

      She already made a cookies and cream cake in a mug. Another easy way of making it, is make Gemma’s funfetie cake, deduct the sprinkles and add two Oreo cookies. But I don’t know if that will actually work, but you can give it a try.

      • Profile photo of Gemma Stafford Gemma Stafford on August 30, 2016 at 2:51 am

        Good job Charlize!
        You clearly like to experiment, and that is great, it is how recipes get developed,
        Gemma 🙂

  3. Sharon Nanny on July 7, 2016 at 1:32 pm

    You might want to say powdered sugar instead of icing sugar. Plus when I make it in the mug, I’m going to skip the icing on top because sometimes I buy the plain pop tarts and the icing adds calories. I’m looking forward to trying it. I’d rather make it in a mug then buy the store bought ones. I’m eating up the store bought ones and now I have something to make that’s even better. Thank you!

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:42 pm

      Thanks for your feedback.

  4. Dexter on July 7, 2016 at 3:06 pm

    I just made this, and it is FANTASTIC!! T I only had one problem, and that is i used jelly instead of jam, and it made the dough all soggy. But I had to have it, sense it looked so good! It’s too bad I didn’t have any jam, but at any rate, it’s delicious!! Thanks Gemma!?

    • Profile photo of Gemma Stafford on July 7, 2016 at 3:14 pm

      Thanks for your feedback. Jelly tends to turn to liquid once it’s heated, so that’s why you ran into that problem 🙂

  5. Chaia on July 7, 2016 at 3:36 pm

    I have been getting such a kick out of these mug recipes now that I’ve found your whole range of them. Anytime my almost 4 year-old daughter has a request, we find one of your mug recipes to try so it’s much easier to be a short order cook. :-p Pizza? Got it! Cake? No problem! Pop tart is now next on our list. My only issue is that so far, we haven’t found that any of our mugs work out as nicely as the ones you use on camera. Do you have a favorite kind? Could you possibly link them on amazon or something like that? Thanks!

    • Profile photo of Gemma Stafford on July 7, 2016 at 3:55 pm

      Thanks for your comment. I get a lot of my mugs from thrift stores. Just make sure your mug is microwave safe and it will be fine 🙂

      • Karen on July 8, 2016 at 7:28 am

        It would be nice to know the capacity of the mug to be used (6 Oz, 8 Oz, etc) thank you.

        • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:12 pm

          Hi Karen,
          I use a 6 oz mug, and an 8 oz mug, up to 12 oz, depending on the volume of the ingredients, and how much they rise. I like a cup/mug with a wide mouth as it help to distribute the heat. So. I judge it as I go really,
          Gemma 🙂

  6. Scheena on July 7, 2016 at 4:49 pm

    How do you make the glaze because i wanna do it but i dont know how to make the glaze I know its powdered sugar and water but any measurements??

    • Profile photo of Gemma Stafford Gemma Stafford on July 8, 2016 at 2:38 am

      Hi Scheena,
      Take one tablespoon of powdered/icing sugar, put in a bowl with about one teaspoon of warm water. Powdered sugar takes up the water really quickly and will flood if you add too much, so a little at a time until you get it right. You can add cocoa to this too, or blend it with citrus juice, for other applications!
      Gemma 🙂

  7. Steve Wilsher on July 7, 2016 at 6:23 pm

    I tried the strawberry mug pop tart but it came out too liquidity. Perhaps I did not cook it enough and my mugs seem deeper than yours. So I tried it again but substituted 1 T Nutella in place of the strawberry and then added some chocolate sprinkles! Yum!

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2016 at 11:03 pm

      Hi Steve,

      I think by the sounds of it it might have needed more time to cook. Seconds make all the difference with these little guys.
      Thanks for trying it again. I’m glad it was delicious.

      Try the Burrito, it is my new favorite mug Meal. I have already eaten 4 of them since we made the video 🙂

  8. Sadie on July 7, 2016 at 7:27 pm

    Hi! I was wondering if there was a substitute for the jam? Perhaps like a brown sugar sort of filling? That’s my fav kind of Poptart so I was just wondering 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 8, 2016 at 2:27 am

      Hi Sadie,
      you could check out the Cinnamon roll recipe here on my website. The sugar/cinnamon filling for that would be perfect. Just make a tiny portion at forst to try it out, you can leave out the cinnamon, or just put a touch,
      Gemma 🙂

  9. Niki on July 7, 2016 at 8:01 pm

    Can I substitute the jam for Nutella because I don’t like jam and I was wandering what would happen if I microwave Nutella?

    • Profile photo of Gemma Stafford Gemma Stafford on July 8, 2016 at 2:26 am

      Hi Niki,
      I think this will be good. Nutella takes melting, and is delicious in our MugNut too!
      Gemma 🙂

  10. Olivia on July 8, 2016 at 5:55 am

    You are the best I love the mug meals there my new favorite?

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:14 pm

      Hi Olivia,
      Thank you so much for your kind comments, i am happy to have you with us,
      Gemma 🙂

  11. Profile photo of Rachael curtin Rachael curtin on July 8, 2016 at 4:03 pm

    all i can say is yuuuummmmm:)

  12. Cassie on July 8, 2016 at 6:09 pm

    I absolutely love your mug recipes !! I have 8 children and when I don’t feel like cooking on a weekend I leave them the directions and your video and they make their own deserts and now breakfast . I am so grateful to you.

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 2:41 am

      Ha ha Cassie, this sounds like Sunday in my house when we were kids, all five of us. Mum got a break, we got the cookery books, we all learned to cook, but the Kitchen was like a war zone 🙂
      Gemma 🙂

  13. Zoe on July 9, 2016 at 12:26 pm

    I was just wondering if u could show us how to make a whoppie pie in a mug I love them so much ? Btw love u

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:41 pm

      Hi there Zoe,
      This would be a challenge to be sure! I will have to think really hard about this one,
      Gemma 🙂

  14. Profile photo of EvergreenSouls EvergreenSouls on July 10, 2016 at 1:12 am

    Could I use peanut butter or apples in place of jam? I don’t like Nutella…

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2016 at 1:43 am

      Hi there,
      Sure you can. If you are using apple, apple sauce will be best as raw apple will not cook in the time.
      Experiment with the peanut butter, so as to keep the balance right.
      Gemma 🙂

  15. Profile photo of Keya Joy Keya Joy on July 10, 2016 at 11:35 am

    is there any way for the frosting to taste like poptart frosting?

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:56 am

      Hi there,
      I am not sure what you mean! Pop tart icing is usually just a water icing, powdered sugar with a little water, add flavors if you like!
      gemma 🙂

      • Ashley on July 12, 2016 at 9:42 am

        Can cream cheese be substituted with anything

  16. sirrah on July 11, 2016 at 6:52 pm

    hi Gemma,

    I love your channel.
    I was wondering should I use salted or unsalted butter?

    Love and hugs, Sirrah

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:12 am

      Hi there,
      I think I answered this already, but just in case!
      I prefer to use unsalted butter for baked goods, then I add a little salt to the other ingredients. If you use salted butter, do not add salt. Use unsalted butter for buttercream frosting,
      Gemma 🙂

  17. Profile photo of Kristian Acruz Kristian Acruz on July 12, 2016 at 1:51 am

    Hi Gemma! I was wondering what kind of butter do you use! Salted or Unsalted?? Love your recipes by the way:)

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 10:56 am

      Hi there,
      Good question!
      In Ireland we generally get salted butter, and this is what I grew up with. It was used to preserve the butter in the days prior to refrigeration. In recent times I choose unsalted butter for baking, and then add the salt to the ingredients. Always salted butter on potato though!
      Gemma 🙂

  18. Ashley on July 12, 2016 at 9:45 am

    Well the tart has turned out extraordinarily awesome and the cream cheese was only the problem
    I couldn’t find cream cheese and I need a substitute for it

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 10:27 am

      H Ashley,
      Cream cheese is available in many places, even some stores have their own label now. It is not an easy one to find a substitute for but here are some suggestions:
      1. Equal parts of cottage cheese, drained, blended with half-and-half or cream + a little butter
      2. 8 oz lower fat cottage cheese 1/4 cup margarine
      3. Equal amts.. of lower fat (Neufchatel) cream cheese
      4. Equal parts of ricotta cheese plus plain yogurt (GourmetSleuth.com)
      Without actually making your own I do not know of anything else which will do.
      Gemma 🙂

  19. Holly on July 13, 2016 at 12:26 pm

    Hi Gemma! This is the first mug recipe I tried and it was delicious! I made it with a sour cherry jam. Some jam leaked out during the heating process (I think it is because my mug is quite wide and large), and it was still wonderful. I don’t eat much processed foods and I am so glad when I crave for it, I have many homemade versions from your website. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 12:55 pm

      Hi Holly,
      That is so good to hear. i sour cherry jam, and fresh cherries too, this sounds delicious, well done you!
      Gemma 🙂

  20. Joy on July 14, 2016 at 9:26 pm

    Can you attach the nutrition facts for this 3 recipes? Thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 9:56 pm

      Hi Joy,

      Leave it with me. I’ll add them over the next day or so.

  21. Lauren on July 15, 2016 at 8:09 am

    Can you do more pop tart in a mug videos

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 8:46 am

      Hi Lauren,
      I sure will! You can design your own too, add what filling you like best,
      Gemma 🙂

  22. Profile photo of ginagirlio ginagirlio on July 15, 2016 at 2:07 pm

    Thanks Gemma!! The Pop Tart was so yummy!! I used some homemade strawberry jam, that I just made yesterday. Some jam did leak out but it didn’t affect the taste of it. These mug treats are perfect for me. I posted a couple of pics. The lighting wasn’t great but I tried.

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:51 pm

      Hi there,
      i am so happy to hear that. i will be taking a look at all of the pics when I get my head back from Colorado, where i have been busy filming this week. thank you for being with us,
      Gemma 🙂

  23. Emma Cooper on July 15, 2016 at 5:33 pm

    What will happen if the butter is not room temperature

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:48 pm

      Hi Emma,
      This is important in order to ensure the easy blending of the ingredients, and for a lighter finish, it is so hard to blend butter from the fridge,
      Gemma 🙂

  24. Profile photo of dulcep16 dulcep16 on July 15, 2016 at 7:52 pm

    My pop tart turned out great, but I was not able to smooth it out good since this mug was the smallest of all and yet it was tall. What I did for the filling is I added 1 tsp of strawberry jam, so my jam won’t overflow during the heating process as it did in my previous 3 attempts, and for the icing a bit of both lemon juice and zest.

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:33 pm

      Hi there,
      Yes, the deeper the mug the more difficult it is to get this right, the wider the better. it sounds like you have really managed this well though, so well done to you!
      Gemma 🙂

  25. Profile photo of Jennycuenca Jennycuenca on July 20, 2016 at 2:54 am

    Hi Gemma,
    Just want to make a suggestion. Since you’ve taught us so well to make delicious sweets and meals using only microwaves — and how to make ice cream with no machine, would you be interested in creating recipes customized for slow-cookers or rice cookers?

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2016 at 1:21 am

      Hi Jenny,
      This is a great suggestion, and one that I have been considering for some time. I just get so caught up in the sweet treats! I do have a slow cooker (crock pot) recipes here (http://www.biggerbolderbaking.com/crock-pot-fudge-brownie). This is pretty amazing, but for a crowd!
      Gemma 🙂

  26. Colleena on July 21, 2016 at 4:47 pm

    Hi! I was wondering if nutrition information was going to be posted? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 1:20 pm

      Hi Colleena,

      I am so sorry, I promised this ages ago I know. It is there now and updated.

      Thanks for your patience. 🙂

  27. Lesley on July 22, 2016 at 8:33 am

    My 11 year old daughter made this and she loves it! It’s delicious. Thank you so much for all these mug recipes. We’ve enjoyed all the ones we’ve tried so far. (Mug burrito is amazing) Looking forward to trying more.

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:12 pm

      That’s great to hear, Lesley. I’m glad you liked it 🙂

  28. Aren on July 22, 2016 at 1:47 pm

    Mine came out flat, like 1/5 of the one in your video, it wasn’t dry, just flatter than a cookie. What did I do wrong? 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2016 at 2:25 am

      Hi Aren,
      Sounds like an error in the ingredients! did you leave something out?
      Gemma 🙂

      • Aren on July 23, 2016 at 2:42 pm

        I used chocolate chips instead of jam, the rest was the same.

        • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 12:26 pm

          Hi Aren,
          I do hope this worked well for you,
          Gemma 🙂

  29. Profile photo of Vipsa Vipsa on July 25, 2016 at 1:57 am

    Gemma, Can you teach how to make Cream Cheese? We don’t get it in our country! 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2016 at 3:07 am

      Hi Vipsa,
      This is coming up in the next week or so. Stay tuned, you can find it on my Facebook page too!
      Gemma 🙂

  30. Catherine on July 27, 2016 at 6:12 pm

    I love your mug meals Gemma! Please make more!

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:12 am

      Hi Catherine,
      lots more mug meals to come,
      Gemma 🙂

  31. Profile photo of Suraj Suraj on August 12, 2016 at 5:44 am

    Hi Gemma
    I am Suraj and
    i am a software engineer
    i love your site and
    your all recipe
    i love cooking
    any tips for my cooking and for me
    so plz. reply….

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:15 am

      Hi Suraj,
      follow me here and on Facebook for all my tips and recipes, this is the best I can do!
      Gemma 🙂

  32. Profile photo of Abdulrahman Helweh Abdulrahman Helweh on August 16, 2016 at 11:34 am

    I really love this recipe! But i have one question, is it safe to mix in a little bit of cocoa powder to make the pastry chocolate flavoured? Also, is it safe to add some raising agent? Because the pop-tart always comes out very small for some reason

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:29 am

      Hi there,
      Two things! Raising agent will toughen pastry – and will not make it ‘bigger’. Handling the pastry really quickly, and keeping your ingredients cold will do it. Pastry loves speed and cold!
      Gemma 🙂

  33. Lucy on September 12, 2016 at 2:39 am

    Mug food usually doesn’t work out for me; but this one certainly did. The poptart is soft, sweet and all-round delicious. I’m looking forward to trying some experimenting with this recipe (maybe a cinnamon or oreo version?). Well done to Gemma for such innovative baking!

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 3:21 am

      Hi lucy, That is great, i am happy to hear this 🙂

  34. Christian9874 on September 29, 2016 at 9:11 pm

    Hey, I really loved this recipe but my kids didn’t seem to. May you please try to start a series that kids will eat and bake? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 30, 2016 at 1:12 am

      Hi there, I have a lot of bold baker children! most of them bake their own mug recipes to start, some even moving on to more complex recipes. Get the kids involved in the baking, this really changes their attitude, Gemma 🙂

  35. nabeel ahmad on October 10, 2016 at 4:34 am

    I made it but it ended a rubbery ….rubbery … tart
    can you tell me why it happened

    • Profile photo of Gemma Stafford Gemma Stafford on October 11, 2016 at 2:08 am

      Hi there, you over-baked it! cut back the time next time – allow to stand for a minute at the end of baking Gemma 🙂

  36. Olivia sofie on November 10, 2016 at 8:45 am

    Mine turned out very dry but still tasted good what cand i do to make it more moist?

  37. Jessica on November 27, 2016 at 4:29 pm

    Can I use preserves instead of jam? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on November 28, 2016 at 1:26 am

      Hi there, sure you can. In Ireland we call all preserves ‘JAM’ old fashioned name I suppose! Gemma 🙂

  38. Profile photo of Kulsum Monis Kulsum Monis on February 7, 2017 at 11:23 am

    Hii gemma i tried this pop tart but my jam actually overflow

    • Profile photo of Gemma Stafford Gemma Stafford on February 9, 2017 at 6:57 am

      Ah! that is too bad. I would use a cup/mug wider than deep, this is best for this type of cooking,
      Gemma 🙂

  39. Koala kangaroo on March 1, 2017 at 7:32 am

    It would be so cool if you could make a crepe in a microwave I recently got into s o if you did it would be so cool

    • Profile photo of Gemma Stafford Gemma Stafford on March 1, 2017 at 1:14 pm

      So, this is a particular description of a pancake, by definition it is very thin, and usually large too. Check out all of the microwave recipes here. I also have a great crepe recipe here, but it is not for the microwave,
      Gemma 🙂

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