Cookie Butter Mug Cake
This fluffy, single serving cake is made with creamy cookie butter spread. I will note, the crumb of this cake is looser than some of my other mug cakes. It's best eaten straight from the mug with a spoon.
Ingredients
- 1/4 cup cookie butter spread
- 4 tbsp nonfat milk, (see note)
- 4 tbsp all-purpose flour
- 1/2 tsp baking powder
Instructions
- In a large, microwave-safe mug, add all ingredients in the order listed. Mix with a small whisk until batter is smooth and no flour lumps remain. Because of the spread, this batter will be a little stiff to mix, so you'll need to use a little more strength than some of my other mug cakes.
- Cook in the microwave for about 1 minute and 20 seconds or until cake is cooked. The cake will initially rise while cooking and will deflate slightly once it is removed from the microwave. Let cake cool a few minutes before eating.
Notes
- I like nonfat milk, but you can use low-fat or whole milk if that's what you prefer.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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