For the recipe Spiced Lemon and Blueberry Muffin Mug Cake
|25 g||Lightly Salted Butter (1 oz) or margarine|
|15 ml||Milk (1 tbsp) Semi Skimmed|
|2.5 ml||Dr. Oetker Sicilian Lemon Extract (1/2 tsp)|
|25 g||Demerara Sugar (5 tsp) and a sprinkle to decorate|
|40 g||Self-Raising Flour (4 tbsp)|
|2.5 g||Ground Cinnamon (1/2 tsp)|
|50 g||Blueberries (approx 15 Fresh blueberries)|
Put the butter or margarine in a 300ml (1/2pt) microwave-proof mug – see tip. Put in the microwave to melt on High power for about 50 seconds.
Add the egg, milk and Lemon Extract to the mug and beat with a fork until thoroughly combined.
Add 5 tsp Demerara sugar along with the flour and cinnamon and beat until smooth. Gently mix in 10 blueberries and sprinkle the rest on top.
Cook in the microwave on High power (850 watt) for about 2 minutes until well risen and springy to the touch – the blueberries will burst and dribble juice down the side of the mug. Or 750w for about 2 minutes 15 seconds. Stand for 1 minute. (Caution, mug will be hot) Remove from the microwave; sprinkle the top with the remaining sugar and leave to cool for about 5 minutes before enjoying warm, straight from the mug.
Check the capacity of your mugs by filling them with water and then measuring the water quantity in a jug. If you use a mug smaller in the size, the mixture will bubble out into the microwave and won't cook properly. You can use a mug that is larger in capacity but the mixture will cook lower down in the mug.
You can eat the muffin straight from the mug but if you want to turn it out, simply run a knife round the edge and tip upside down on to a plate to remove.
|Per Serving||Per 100 g / ml|
|Fat||29.04 g||13.51 g|
|Carbohydrate||62.83 g||29.22 g|
|Protein||12.01 g||5.59 g|