I am back with a mug cake because they are my favourite, just perfect for cravings at odd hours, so easy to make and ready in no time! I tried blueberry muffin because I had blueberry jam in the fridge and all the other ingredients are always available at home.

That’s the beauty of mug meals, most of the time the recipes are so simple and made with things already in the kitchen and in case something isn’t there, you can always substitute it with what you have — like you can use any other jam in place of blueberry.

Ingredients

Muffin:

• 1/4 cup flour

• 1 tablespoon sugar

• 1/8 teaspoon baking powder

• 3 tablespoons milk

• 1 tablespoon oil

• 2 teaspoons blueberry jam or frozen ones

Topping:

• 1 tablespoon oil

• 1 tablespoon flour

• 1 tablespoon sugar

Instructions

Take the ingredients for the topping in a small bowl and mix well together. Keep aside.

In a microwave safe mug, put the flour, baking powder and sugar. Mix well. Add the milk and oil, mix well again until well blended.’

Now layer the top with the blueberry jam and put the topping mixture on top of the jam.

Now microwave for 90 seconds on high. The muffin may look wet from the top but it is perfectly ready. Cakes cooked in the microwave tend to appear wet from the top, so don’t be tempted to overcook it as the muffin will become rubbery.

You can use any fruit jam in place of blueberry and you can skip the topping mixture and blend the jam with the batter to get an even flavour of the fruit jam.

Published in Dawn, Young World, September 8th, 2018