Maple Pecan Mug Cakes

     This sounds like a mug cake which would be perfect for fall, but it tastes so good you will want to try it before then.  You don't need to wait for deserrt, you could also serve it for brunch, expecially if you added some apples to it.  I made mine in four ounce canning jars, so remember if you add any more ingredients to use a larger container.

                                                        Maple Pecan Mug Cakes

1 large egg
2 tblsp. vegetable oil
1/4 tsp. vanilla extract
1/4 tsp. maple extract
1 tblsp. caramel flavored syrup
1/2 tsp. molasses
1 tblsp. lactose free milk
2 tblsp. packed brown sugar
6 tblsp. self-rising flour
pinch salt
2 tblsp. chopped pecans

     In a large measuring cup, whisk together the egg and oil with a fork.  Add the next five ingredients.  Stir in the flour and salt and beat batter until smooth.  Add nuts.  Divide the batter between two mugs.  Microwave separately for 1 1/2 to 2 1/2 minutes each.  They should rise and look firm.  You can top them with nondairy whipped topping and chopped nuts if desired.
     Next week I will be sharing my recipe for Kahlua-Flavored Chocolate Cheesecake.  It is nondairy and has no alcohol in it, but is very pretty and tasts yummy.  It would be just right to make for Father's Day.  See you next time.