Serves 4

½ C all purpose flour (a gluten-free blend works fine)

¼ C sugar
¼ C baking cocoa
¼ C almond flour
¼ t salt
1 t baking powder (adjusted to sea level)       
            
1 t vanilla
3 T canola oil
1 egg                           
½ C milk                                 

Topping:
½ C sugar
2 T cocoa
Pinch of salt    
            
1 C hot milk or water  or coffee
            

Stir the dry ingredients together well.  Whisk the liquids well and stir into dry.  Pour into 4 greased mugs.

Whisk together the dry ingredients for the topping, sprinkle on batter in mugs.  Pour ¼ C hot liquid on top of each mug and bake for 22 min at 350.  I needed to go an extra 8 minutes on one batch I baked.  Not sure why, but they were really jiggly at 25 min.

Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch.