Circle B Kitchen
Makes 1 mug cake
Adapted from The Kitchn
So the whole deal with mug cakes, muffins and the like is that your microwave is going to cook very differently from mine, so there’s a bit of variation to deal with. That being said, after you make the first one, you’ll get the hang of how long to cook yours. Remember that it will sort of keep cooking a little after you take it out of the oven, so don’t overcook it. If yours seems dried or overly cake-y, it got overcooked. It should be moist and scrumptious! Enjoy!
3 tablespoons milk
1 tablespoon olive oil
2 tablespoons chunky applesauce
1 tablespoon sugar
3 tablespoons flour
1 1/2 tablespoons rolled oats
some raisins, optional
1 tablespoon finely chopped pecans, plus more to garnish
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
Pinch nutmeg, optional
1 tablespoon brown sugar for topping
In a 12-ounce mug, whisk together the milk, olive oil, applesauce and sugar. Whisk in the flour until smooth, then whisk in the oats, pecans, raisins, baking powder, salt, cinnamon and nutmeg.
Sprinkle the top with brown sugar.
Microwave on HIGH for 45 seconds, and then in 15-second bursts until the top looks dry-ish and
cooked and springs back when pressed with a finger.
My microwave is 1200 watts and it took exactly 60 seconds. But times will vary in microwave ovens of different powers. So I recommend a conservative approach of microwaving for 45 seconds and then in 15 second bursts until the top looks done.
Let stand at least 5 minutes before eating, as the cake will be quite hot. Sprinkle with a few more chopped pecans if you like. A dollop of sweetened yogurt is nice on top of it at breakfast.