Lemon Poppy Seed Microwave Mug Cake
|Lemon yogurt||2 Tablespoon|
|Vanilla extract||1⁄8 Teaspoon|
|Baking powder||1⁄8 Teaspoon|
|Light brown sugar||4 Tablespoon|
|Instant lemon pudding mix||2 Tablespoon|
|All purpose flour||4 Tablespoon|
|Poppy seeds||1 Tablespoon|
Prepare mug by coating the inside lightly with cooking spray.
Mix the ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Then add dry ingredients and mix until you've removed all the lumps.
Pour the batter into the mug (do not fill more than halfway) and smooth the top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place mug on top of a microwavable small plate or saucer.
Bake for 3 - 4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the MMC is done.
Wait 2 minutes, then run a butter knife along the inside of the mug, and tip the cake into plate. Position the mug cake so that the slightly rounded top is on top. Your microwave mug cake will now look like a slightly overgrown muffin.
Frost the whole Lemon Poppy Seed Microwave Mug Cake with lemon yogurt or lemon pie filling, or split the MMC in half, and frost each half individually (in which case you'll end up with two separate MMCs - or you can reassemble the frosted halves to create a layered MMC). Decorate, if you wish, with fruit, or sprinkle with poppy seeds.
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Serving size: Complete recipe
Calories 865 Calories from Fat 236
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 290.5 mg12.1%
Total Carbohydrates 143 g47.6%
Dietary Fiber 5.2 g21%
Sugars 64.3 g
Protein 18 g35.8%
Vitamin A 4.9% Vitamin C 1.5%
Calcium 33.8% Iron 29.9%
*Based on a 2000 Calorie diet