Ingredients:
\n4 tablespoons self-rising flour\n4 tablespoons Naturally Sweet xylitol (feel free to substitute sugar)
\n3 heaping tablespoons unsweetened Mexican Chile Hot Chocolate powder
\n¼ teaspoon salt
\n1 egg
\n3 tablespoons milk
\n1 tablespoon grapeseed oil\n\n
Methods:
\n1. In a bowl, combine all dry ingredients.\n2. Add egg, milk and oil; combine well.
\n3. Pour into microwave proof mug; microwave 40 seconds until fully cooked. (see Notes)\n\n
Notes:
\nCooking time will change depending on microwave cup used; mine took me 1 minute 30 seconds.\nNote: will continue to cook for 1 minute after finished.
\nUsed the toothpick test; came out clean.\n\n
