PB&J Mug Cake - A super quick dessert for one!

This PB&J mug cake is ready in 5 minutes - perfect when you need something sweet now!

Lewis has finally gone off peanut butter! After a couple of years of eating it pretty much every day, he's finally decided he no longer wants it for breakfast.

And I have FOUR jars of peanut butter in the cupboard!

Fortunately, like me, he'll still eat it in cakes and curries (like this Snickers cheesecake and this Thai-style peanut pork). It's just the sandwich/toast topping that's now banned.

So I'm looking into new ways to use up our stash, and this Peanut Butter and Jelly (or peanut butter and jam in my case, since I'm English) is the clear winner so far.

Some of the jam is mixed into the cake mixture, and the rest is dolloped in the middle, so you have a nice puddle of it to spoon up with the cooked cake. Top it with a few chopped peanuts and you have a dessert that might just replace dinner (forget I said that, pretty much any dinner is going to be more nutritious than this sweet jar of naughtiness).

Now that Summer's pretty much over, I really need to get out of the habit of eating sweet things like this so much!!

Time to increase the exercise and reserve snacking and sweet treats for the weekends.

Yep. I'll definitely do that.

Once I've used up those jars of peanut butter......

If you like this mug cake, try my chocolate caramel mug cake too (includes a video):

The PB&J Mug Cake Recipe:

PB&J Mug Cake - A super quick dessert for one!

By: Nicky Corbishley

This PB&J mug cake is ready in 5 minutes - perfect when you need something sweet now!

5 from 2 votes

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Prep Time 5 mins

Cook Time 3 mins

Total Time 8 mins

Course Dessert

Cuisine American, British

Servings 3 mug cakes

Calories 848 kcal

Ingredients

 

UK (metric)**Convert to US Measures**

The Mug Cake:

• 90 g unsalted butter
• 60 g peanut butter
• 130 g plain (all purpose) flour
• 1 tsp baking powder
• 110 g light brown muscavado sugar
• 90 ml milk
• ¾ tsp vanilla extract
• ¼ tsp salt
• 3 small eggs
• 6 tbsp raspberry or strawberry jam/jelly

To serve:

• 1 tsp icing sugar/confectioners' sugar - sifted
• 1 tbsp chopped skinless peanuts - unsalted

INSTRUCTIONS

 

• Place the butter in a jug and melt in the microwave* (takes about 30-60 seconds). Stir in the peanut butter until combined.
• Add the flour, baking powder, sugar, milk, vanilla extract, salt, eggs and 4 ½ tbsp of the jam to the jug. Whisk to combine.
• Pour the mixture into 3 microwave-proof mason jars or mugs. Add ½ tbsp of jam to the top of each jar.
• Microwave for 90-110 seconds per jar– until the cake rises over the rim of the mug (keep a close eye on it). Then let it sink back down for a few seconds, before giving a quick (10-20 second) blast or two again. This should help to ensure the cake is cooked in the middle
• Remove from the microwave. Test if it’s cooked all the way through (microwave for a little longer if not).
• Leave to cool for a few minutes (be careful, the microwaved jam will be very hot, so this needs to cool). Sprinkle with sifted icing sugar and chopped peanuts before serving.

✎ Notes

* My microwave is 900w - so your mug cake may take a little more or less time depending on the wattage.

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Nutritional Information is per mug.

Nutrition

Calories: 848kcalCarbohydrates: 105gProtein: 16gFat: 41gSaturated Fat: 19gCholesterol: 203mgSodium: 379mgPotassium: 546mgFiber: 3gSugar: 59gVitamin A: 995IUVitamin C: 3.5mgCalcium: 187mgIron: 3.7mg

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Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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