Today I got to experience the thrill of actually making a recipe from my book. I’ve been so caught up in the excitement of being a cookbook author that I never really thought of much beyond that, like the fact that being a cookbook author means that one day I will be in the kitchen making a recipe, and it will be my cookbook opened for reference!
INGREDIENTS:
4 tbsp (30g) all-purpose flour
1/4 tsp baking powder
2 1/2 tsp granulated sugar
3 tbsp (45ml) fat-free milk
1/2 tbsp (7.5ml) vegetable oil
1/4 tsp vanilla extract
10 blueberries
DIRECTIONS:
Combine all ingredients except blueberries in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Stir in blueberries (Make sure you stir these into the batter. If you leave them on top they might burst open onto your microwave).
Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.