Blueberry Lemon Muffin 


Chocolate Mug Cake

Blueberry Lemon Muffin


1 tbsp (15 mL) butter
1 egg yolk
1 tbsp (15 mL) milk
½ tsp (2 mL) vanilla extract
3 tbsp (45 mL) flour
2 tbsp (30 mL) sugar
¼ tsp (1 mL) baking powder
2 tbsp (30 mL) fresh or frozen blueberries

1 tsp (5 mL) lemon zest


Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.

Add the egg yolk, milk, and vanilla extract and stir to combine.

Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest.

Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.

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Chocolate Mug Cake


¼ cup (50 mL) dark chocolate morsels
1 tbsp (15 mL) milk
½ tbsp (7 mL) unsweetened cocoa powder
1   egg yolk
 Fresh berries, powdered sugar, or whipped cream (optional)


Combine the chocolate morsels and milk in the Ceramic Egg Cooker. Microwave, uncovered, on HIGH for 30 seconds or until the chocolate is almost melted. Stir until smooth.

Add the cocoa powder and egg and stir to combine.

Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet, continue to microwave in 10 second intervals until the top is no longer wet.

Allow the cake to cool for 1 minute. Add optional toppings and enjoy directly from the cooker.