Peanut Butter Whey Mug Cake

Make peanut butter whey mug cake, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
20 g Rolled oats (Dry weight.)
1 tbsp (15 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
20 g (two thirds of a scoop) Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
1 white, about 33 g Egg white
40 ml Skimmed milk
Half a teaspoon Baking powder
To taste Granulated sweetener
Ingredient notes on the recipe page.

METHOD
1. Soften the peanut butter in a large mug in the microwave for ten seconds, then beat in the egg white and milk.
2. Stir in the oats, whey, baking powder and sweetener until there are no lumps of powder.
3. Microwave on full power for eighty to ninety seconds until the top is set. Let it stand for a minute; the centre finishes cooking as it sits.

Contains gluten cereals, milk, eggs and peanuts.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/peanut-butter-mug-cake

AI-generated images illustrating the recipe.

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