Microwave Mug Cakes book by Stacey J Miller
Kitchen Fun for the Whole Family—Try One!

Blueberry Muffin Microwave Mug Cake

1 egg
2 tablespoons mixed blueberry yogurt (with the fruit stirred in)
1 tablespoon oil
1/8 teaspoon vanilla extract
1/8 teaspoon baking powder
1/4 teaspoon cinnamon
4 tablespoons light brown sugar
2 tablespoons instant vanilla
pudding powder (not prepared)
4 tablespoons all-purpose flour

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 Blueberry Muffin Microwave Mug Cake with blueberry pie filling, blueberry jelly, or the rest of the blueberry 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 fresh or frozen blueberries.