It’s peanut butter and jelly time! After so many different versions of peanut butter mug cake, it was time to make a peanut butter and jelly version.
Okay it’s actually a peanut butter and jam version because I had this delicious homemade jam gifted to me, but you can use jelly too.
I originally thought it would be nice if the jam stayed in the middle, creating a nice surprise when you dig in. But when it cooked, the jam burst through. I actually like how it looks with the jam bubbling over.
I fiddled around again with the peanut butter cake, this time creating an easy eggless version. Though you can make a peanut butter and jelly version with my previous peanut butter mug cake incarnations too.
Peanut Butter and Jelly Mug Cake
- 4 tbsp flour
- 1/4 tsp baking powder
- 4 tbsp fat free milk
- 3 tbsp peanut butter
- 4 tsp granulated sugar
- 1 heaping tbsp jelly or jam
- Mix everything except jelly in an oversized, microwave-safe mug using a small whisk until batter is smooth.
- Using an ice cream scoop, scoop out half of the batter. Drop 1 heaping tbsp of jelly into the middle of the batter that is still in the mug and then pour the remaining batter back into the mug, covering the jam. Cook for about 1 minute in microwave.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.