• Bring cream cheese to room temperature. Wash and dry produce.

• Dice half the apple into ½-inch pieces; thinly slice remaining apple. Halve grapes.

• In a large bowl, whisk together crème fraîche and ¼ cup water (½ cup for 4 servings) until mostly smooth.

• Add in tempura batter mix, baking powder, cinnamon, diced apple, pecans, half the maple syrup, 1 TBSP sugar, and ¼ tsp salt (2 TBSP sugar and ½ tsp salt for 4 servings). Whisk until thoroughly combined, 1-2 minutes.

• Coat two microwave-safe mugs with nonstick cooking spray (four mugs for 4 servings). Evenly pour batter into mugs.

• Microwave until batter is no longer wet, 2 minutes. Continue microwaving in 30-second intervals until mug muffins are springy to the touch and a toothpick inserted into the center comes out clean.

• Wash and dry bowl and whisk.

• While muffins cook, in bowl used for batter, combine sliced apple, grapes, cranberries, and as much jam as you like. Set aside until ready to serve.

• In a small bowl, whisk together cream cheese, sour cream, and remaining maple syrup until smooth.

• When mug muffins are done, let cool for 5 minutes.

• Dollop each mug muffin with cream cheese frosting and serve with fruit salad on the side.