Chocolate Microwave Breakfast Muffin

The first time I made this, I’d microwaved it by an extra half a minute, and it was so overbaked, it was hard to chew and hard to eat. However, no matter the texture, the flavor and the smell and everything else was there. I knew I was onto something. So, I tried again, and again, a few more times to find the perfect time. There’s a sweet spot between two minutes and fifteen seconds, and two minutes and forty-five seconds. Anything more will be like chewing cardboard. Anything less will be close to raw. This chocolate mug muffin is rich, decadent, and easy to make, but, apparently, at least to me, easy to mess up. Please learn from my mistakes, and have some fun throwing together one of the easiest baked goods to have for breakfast.

Ingredients:

3 tablespoons coconut oil

3 tablespoons coconut sugar

2 tablespoons Dutch processed baking cocoa

1 egg

1 tablespoon all purpose flour

1/8 teaspoon baking powder

Directions:

Add 3 tablespoons room temperature coconut oil to a ramekin or small mug. Crack in one egg. Whisk with fork until fully combined. Add sugar, cocoa powder, and flour in that order. Plop in the baking powder. Whisk again until uniform consistency. Microwave between two minutes and fifteen seconds, and two minutes and forty-five seconds, based on the wattage of your microwave. The top should be mostly dry, and still springy.

Serving Suggestions:

Hot chocolate, cold brew coffee, whole milk.