Recipes Noodles

Peanut Butter Chocolate Mug Cake

featured-image

Ingredients

  • 2 tablespoons whole-wheat pastry flour

  • 1 tablespoon cocoa powder

  • 1 tablespoon light brown sugar

  • ⅛ teaspoon baking soda

  • Pinch of salt

  • 1 tablespoon low-fat milk

  • 1 tablespoon water

  • 2 teaspoons neutral oil, such as canola or avocado

  • 2 teaspoons crunchy natural peanut butter

  • ⅛ teaspoon vanilla extract

  • Unsalted roasted peanuts, bittersweet chocolate chips and/or coarse sea salt (optional)

Directions

  1. Coat a 12- to 16-ounce microwaveable mug with cooking spray.

  2. Whisk flour, cocoa, brown sugar, baking soda and salt together in a small bowl. Add milk, water, oil, peanut butter and vanilla; stir until smooth.

  3. Pour the mixture into the prepared mug. Sprinkle the top with peanuts, chocolate chips and/or sea salt, if desired. Microwave on High until the cake doubles in size, 30 to 45 seconds. Serve immediately.

Related Recipes

post-thumbnail

Chicken Salad

This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens. Read More
post-thumbnail

Cheesy Portobello Chicken Cutlets with Broccoli

Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can't find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute. Read More
post-thumbnail

Chimichurri Noodle Bowls

We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp. Read More