4 tablespoons self-rising flour
4 tablespoons Naturally Sweet xylitol (feel free to substitute sugar)
3 heaping tablespoons unsweetened Mexican Chile Hot Chocolate powder
¼ teaspoon salt
3 tablespoons milk
1 tablespoon grapeseed oil
1. In a bowl, combine all dry ingredients.
2. Add egg, milk and oil; combine well.
3. Pour into microwave proof mug; microwave 40 seconds until fully cooked. (see Notes)
Cooking time will change depending on microwave cup used; mine took me 1 minute 30 seconds.
Note: will continue to cook for 1 minute after finished.
Used the toothpick test; came out clean.