Cold evenings and my thoughts usually turn to something warm and sweet. But often I have cooked a lot during the day and I just cannot be bothered. SO...enter the lemon mug cake! Add raspberries and I'm anybodies! This is too easy. Too yummy and very adaptable. I have some peaches right now that would be perfect in the cake or passionfruit...cooked rhubarb...pretty simple stuff. Knock yourself out, get the kids on it and you are in a happy dessert place. (With no cleaning, or not much cleaning anyway!)
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- 2 Tablespoons raw sugar
- 3 Tablespoons plain flour BUY
- 1/2 Teaspoon baking powder
- Scant Pinches pink salt flakes BUY
- 5 Drops doTERRA lemon oil BUY
- 1 lemon, zest only
- 1 Teaspoon vanilla extract BUY
- 3 Tablespoons whole milk
- 2 Teaspoons Lemon Butter Recipe
- raspberries to taste
Place all ingredients except raspberries into a small bowl or mug and stir vigorously. Put batter into a cup or mug, top with the raspberries.
Microwave on high for 2 min. Serve with cream, ice cream and more raspberries.
We think this would work well with any fruit of choice, stewed beforehand if you are thinking stone fruit, or rhubarb, apples etc. Otherwise, passionfruit or other berries can be used as directed.