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!

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

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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

Author: Nicky Corbishley

Ingredients

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

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

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.

Recipe 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.

Nutritional Information

Nutrition Facts

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

Amount Per Serving

Calories 848 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 19g95%

Cholesterol 203mg68%

Sodium 379mg16%

Potassium 546mg16%

Carbohydrates 105g35%

Fiber 3g12%

Sugar 59g66%

Protein 16g32%

Vitamin A 995IU20%

Vitamin C 3.5mg4%

Calcium 187mg19%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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