What goes better together than Peanut Butter and Jelly? Nothing. When I saw this recipe in 5-Minute Mug Cakes: Nearly 100 Yummy Microwave Cakes I knew I had to try it, along with all of the other recipes, but this is the one I started with.
Dessert rarely gets made around here unless we’re having company over, for the simple reason that we can’t – or at least shouldn’t – finish it all. And nobody likes leftovers. Mug cakes are the perfect solution to this little problem.
The fact that there were only 6 ingredients required was also appealing to me. I tend to avoid recipes using a lot of different ingredients. The other thing that makes this a clear winner is that you’re stirring and cooking all in one mug. No dirtying extra bowls or pans.
Other recipes in this book I plan on trying soon include:
- Coconut Lover’s cake
- Strawberries and Cream Cake
- Peanut butter cup cake
- Kahlua chocolate cake
- There are even skinny mug cakes for when the diet starts on January 1st.
- 4 tbsp all-purpose flour
- 1/4 tsp baking powder
- 4 tsp granulated sugar
- 4 tbsp fat-free milk
- 3 tbsp peanut butter
- 1 heaping tbsp jam
- Combine all ingredients except for jam in a microwave-safe mug. Mix with a small whisk or fork until batter is smooth.
- Scoop out half of the batter and set aside.
- Drop tablespoon of jam into the center of the batter in the mug, and then cover with the batter that was set aside.
- Cook in the microwave for 1 minute. If not done, heat an additional 15 seconds. Let cake cool for a few minutes and enjoy while still warm or within a few hours of cooking.
Be extra generous with the jam. Recipe courtesy of 5-Minute Mug Cakes: Nearly 100 Yummy Microwave Cakes.
Heather M says
This looks super easy for when you need a quick treat.