I gave up chocolate for Lent because I was eating a thirty-second peanut butter brownie almost every day. Giving up chocolate seems to be pointless, however, as I have replaced my daily sugar fix with this peanut butter mug cake. If I really wanted to practice some self-sacrificing, I should have just given up sugar entirely, it seems...
Still, it's a good thing I perfected this recipe over the last few weeks because I've been able to make Mia peanut butter mug cake at least twice this week for her after school snack. She loves peanut butter, and since I'm home for the week on spring break, I've become her personal cook (no cereal for breakfast for that girl). Fortunately, I have been working on my skills in the "cooking for one" department over the last few months (although, normally that one person is myself...), so I've been living up to her standards.
Adapted from this recipe.
2 tablespoons flour
2 tablespoons sugar
¼ teaspoon baking powder1 ½ tablespoons peanut butter
1 tablespoon milk
1 tablespoon vegetable oil
1 tablespoon plain Greek yogurt (can probably sub in sour cream, plain yogurt, or even vanilla Greek yogurt... I just happen to always have plain Greek yogurt because I love to drizzle lots of honey over it and have it for breakfast or lunch)
- Add flour, sugar, baking powder, peanut butter, milk, vegetable oil, and Greek yogurt to a regular-sized mug.
- Thoroughly stir together all ingredients until completely combined. Make sure to scrape around the bottom of the mug so that all ingredients are incorporated.
- Microwave on high for about 45 seconds. The top won't necessarily look completely done just because you are using the microwave to cook it, but it will have a very cake-like texture.
- Cool for about two minutes, and then enjoy!
Note: I also like it without the Greek yogurt, but this gives you an extremely dense, cookie dough-like concoction.