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Spiced Lemon and Blueberry Muffin Mug Cake

This delicious Lemon and Blueberry Muffin in a mug is perfect for a breakfast treat!

1 serving

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Spiced Lemon and Blueberry Muffin Mug Cake

For the 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)
1 Medium Egg

preparation

Preparation

1

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.

2

Add the egg, milk and Lemon Extract to the mug and beat with a fork until thoroughly combined.

3

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.

4

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.

Nutritional Information for the recipe Spiced Lemon and Blueberry Muffin Mug Cake

Per Serving Per 100 g / ml
Energy 2382 kJ
569 kcal
1110 kJ
265 kcal
Fat 29.04 g 13.51 g
Carbohydrate 62.83 g 29.22 g
Protein 12.01 g 5.59 g