It's a beautiful day to be alive! I’m Nifty Nate and WELCOME to today’s episode of:

It’s Basically Health Food!

Today’s Guest is the Minute Mix Cupcake!

Packed full of nutrients, lets start with my favorite: Tryptophan!

It’s why you can put up with your relatives at Thanksgiving!

I mean…..I’m sure they are nice….

But seriously, tryptophan can help make you happy and this recipe has 125% of your daily value of it at 351 mg!

Supplies

Dry Mix:

(You can mix the dry part ahead of time and keep it in the cupboard for when you just want a cupcake.)

1 cup flour

½ cup sugar (my wife likes 1 cup sugar)

½ cup cocoa

½ to 1 teaspoon Baking Powder

A Pinch of salt

Vanilla to taste

Wet Mix: (Don't mix this ahead of time, add it to dry mix when you are making cupcakes)

(Mix 4 parts dry mix to 1 part each wet mix, 1 TBS per part makes a single cupcake)

1 part butter or oil (coconut oil makes it taste like a Mound bar!)

1 part milk or water or my favorite: evaporated milk!

Cupcake Cups or a Cupcake Pan

Electric Mixer

A bowl to mix in

Tupperware to store the dry mix in for when you're itchin'

Measuring Spoons

Measuring Cups

A Microwave (for Single Minute Cupcakes)

or conventional oven for making lots and LOTS of cupcakes!

Step 1: Make Your Dry Mix

1 cup flour

½ cup sugar (my wife likes 1 cup sugar)

½ cup cocoa

½ to 1 teaspoon Baking Powder (per

A Pinch of salt Vanilla to taste

Mix the dry ingredients together and put them in a container to store. What we are trying to do is make a dry mix first so you can keep it on hand for when you are craving a cupcake.

Step 2: Make N' Bake

All you need to do is add 4 Tablespoons Dry Mix to 1 Tablespoon Milk and 1 Tablespoon Butter or Oil. and microwave it for 45 seconds to a minute!

If you don't have silicone cupcake cups you can use a ramekin or a Mason jar or even a Bowl as long as it's microwave safe!

Want to cook a bunch? Use the oven 12-18 minutes at 350* faren!

Step 3: NUTES

This mix may not seem like health food, but this recipe (made with butter) contains:

Vitamins:

Betaine 85.1 mg

Choline 57.4 mg

Folate 245.2 mcg

Folic acid 184.8 mcg

Niacin 8.446 mg 53 %

Pantothenic acid 1.239 mg 25 %

Riboflavin 1.09 mg 84 %

Thiamin 1.06 mg 88 %

Vitamin A 3073.11 IU 61 %

Carotene, beta 190.31 mcg

Lutein + zeaxanthin 40.6 mcg

Vitamin B12 0.75 mcg 31 %

Vitamin B6 0.159 mg 12 %

Vitamin D 1.6 mcg 8 %

Vitamin D3 1.6 mcg

Vitamin E 2.88 mg 13 %

Tocopherol, alpha 2.88 mg

Tocopherol, beta 0.08 mg

Tocopherol, delta 0.02 mg

Tocopherol, gamma 0.46 mg

Tocotrienol, alpha 0.02 mg

Tocotrienol, beta 0.11 mg

Vitamin K 10.1 mcg 8 %

Protein 26.3 g 53 %

Including:

Alanine 0.98 g

Arginine 1.159 g

Aspartic acid 1.829 g

Cystine 0.406 g

Glutamic acid 6.611 g

Glycine 0.948 g

Histidine 0.575 g

Isoleucine1.037 g 74 %

Leucine1.863 g 68 %

Lysine1.13 g 54 %

Methionine0.439 g 42 %

Phenylalanine1.306 g 75 %

Proline 2.302 g

Serine 1.297 g

Threonine 0.904 g 86 %

Tryptophan 0.351 g 125 %

Tyrosine 0.956 g 55 %

Valine 1.36 g 75 %

Holy Guacamole Batman! This thing's basically a Multivitamin!

Granted, it's not something you should eat a ton of every day, but if you are carb/fat loading for a race tomorrow, put this on your menu. Simple carbs, Delicious Fats. Win Win!

Step 4: PRO TIPS

Here are some tips from my baking experience!

If it looks wet and chunky you have too much oil or not enough milk/water.

It will turn into a hard puck when you cook it. You should add more milk, this will help dissolve the flour and make the batter smooth! if it still seems too wet after that, add a little more flour / sugar.

Use 1 tbs per part for a single cupcake.

Use 1 tsp per part for a half cupcake.

Enjoy!!!