Microwave Mug Cakes book by Stacey J Miller
Gluten-Free Sample Recipe

Blackberry Muffin Microwave Mug Cake

1 egg
2 tablespoons Yoplait® Blackberry
Harvest yogurt
2 tablespoons milk
2 tablespoons oil
1/8 teaspoon McCormick® vanilla extract
1/4 teaspoon Argo® baking powder
1/2 teaspoon guar gum, xantham gum, or tapioca flour
1/2 teaspoon McCormick® ground cinnamon
4 tablespoons Domino® light brown sugar
4 tablespoons gluten-free millet flour
4 tablespoons gluten-free sorghum flour
1 tablespoon potato starch
2 tablespoons vanilla JELL-O® pudding powder

Prepare your microwavable mug by coating the inside lightly with PAM
Original 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 onto a plate. Position the mug cake so that the slightly rounded
surface is on top. Your microwave mug cake will now look like a slightly
overgrown muffin.

Frost the whole Blackberry Muffin Microwave Mug Cake with Yoplait® sBlackberry Harvest yogurt, 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 sliced or whole berries.