Lemon Poppyseed Mug Cakes

"Mug cakes." "Mud cakes." "NO, MU-GAH CAKES." "Oh, mug cakes."

Do not be confused! This is not a recipe for those brown cakes, topped with icecream and chocolate sprinkles, sometimes adorned with gummy worms for effect. This is a recipe for those little bitty cakes that you stick in a coffee mug, microwave for 2 minutes, and BAD-AH-BOOM, you've got yourself a teensy dessert or snack.

Lemon Poppyseed has always been my favourite muffin flavour. Every time we'd go on a roadtrip to visit relatives who lived in different states, and we'd stop at a gas station for snacks, I would get myself a lemon poppyseed muffin (or those powdered donuts, or a honey bun). Unfortunately, store bought muffins are a thing of the past for me. I just can't seem to get over the fact that when you pick them up they're more oily than most hand creams. I just imagine squeezing the muffin and all this oil pouring out of it. Not so appetizing (for me at least). 

What's great about these mug cakes is that the time it takes you to make one is actually pretty comparable to the time it would take you to buy one of those oily, hand cream substitute muffins from the gas station. While your skin might miss the extra oil, the rest of your body will certainly appreciate this less greasier, but equally delicious option.

You'll need:

4 tablespoons oatflour

1/4 teaspoon baking powder

pinch of salt

1 1/2 teaspoon poppyseeds

1 tablespoon agave

1 flax egg (1 tablespoon flax, and 3 tablespoons water)

1 tablespoon coconut oil

1 teaspoon lemon extract

Mix the dry ingredients, add the wet, microwave for 2-3 minutes (until it isn't ooey-gooey, anymore), top with a bit of vanilla soygurt and lemon zest.