Blueberry-Lemon Mug Cake (Liz)

1/4 c. flour
2 T. sugar
2 T. cocoa powder
1/4 t. baking powder
1/2 t. salt
1/3 c. milk
2 T. melted butter
2 t. vanilla extract
1 tsp. lemon zest
1/4 c. frozen or fresh blueberries (frozen works best)

In 12-oz mug, whisk together flour, sugar, cocoa, baking powder, and salt.  Stir in milk, butter, and vanilla.  Add lemon zest.  Fold in blueberries.  Microwave on high until just cooked through, about 1 1/2 min. 

Chocolate Mug Cake (Liz) with carmels and pecans

1/4 c. flour

2 T. sugar or 4 T. sugar if not using the caramels

2 T. cocoa powder

1/4 t. baking powder

1/2 t. salt

1/2 c. whole milk

2 T. butter, melted

2 t. pure vanilla extract

4 squares caramel, quartered

1/4 c. toasted pecans, chopped

In 12 oz mug, whisk together flour, sugar, cocoa, baking powder, and salt.  Stir in milk, butter, and vanilla.  Fold in caramel and pecans.  Microwave on high until just cooked through about 1 1/2 minute. 

Mug Cake (Sandra)

1/4 c. flour
1/4 c. white sugar
2 T. unsweetened cocoa powder
1/8 t. baking soda
1/8 t. salt
3 T. milk
2 T. canola oil
1 T. water
1/4 t. vanilla extract
Add all ingredients to list

Directions:

1.  Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, oil, water, and vanilla extract.
2.  Cook in the microwave until cake is done in the middle, about 1 minute and 45 seconds.