Peanut Butter and Jam Mug Cake

     If you still have fond memories of carrying peanut butter and jam sandwiches in your school lunches, this is the perfect adult version of a mug cake for you.  So simple to make and warm and comforting right out of the microwave, you can have it within moments of being hungry for it.
     You can make changes to fit your own tastes.  I like the crunch of crunchy peanut butter, but you can substitute smooth.  I chose raspberry jam because it is one of my favorites and because the red color makes it stand out against the yellow cake.  But you can use whatever is your favorite jam or put in a curd such as lemon.  You can use honey but it would be folded into the batter rather than topped onto the batter like the jam.  However you choose to make this it is sure to be delicious.

                                                     Peanut Butter and Jam Mug Cake

2 tblsp. crunchy peanut butter
1 large egg
1 tblsp. vegetable oil
1/4 cup lactose free milk
1/4 tsp. vanilla extract
2 tblsp packed brown sugar
1/3 cup self-rising flour
pinch salt
2 tblsp. raspberry or strawberry jam

     In a large measuring cup mix together the peanut butter and the egg until well combined.  Stir in the oil, lactose free milk, vanilla extract, and sugar.  Stir in the flour and salt.  Beat the batter until it is smooth.  Pour the batter evenly into two microwave proof mugs.  Top each with a generous tablespoon of jam.  Microwave separately for 1/1/2 to 2 1/2 minutes.  Start with 1 1/2 minutes and add more time if necessary.  Cakes are done when risen and firm.  Also the toothpick test works.
     Next week I will share my recipe for chocolate cake with sauce.  This chocolate cake makes its own sauce as it bakes in its own container in the oven.  See you next time.