Grain Free (and QUICK) english muffins

With going more grain free – we find we miss certain things. We have been gluten free for quite some time and had adapted to gluten free breads, muffins, bagels, etc with great success. So now, trying to find something to make a quick sandwich of has been difficult. We made an amazing pale bread last week, which I will share, however, it was expensive and literally made 2 sandwiches. So I actively started scouring the internet for new recipes to try and perfect – in the quest for a perfect alternative. From beautyandthefoodie.com, I found this: a quick english muffin recipe – you make one muffin at a time, in less than 10 minutes. We used the muffin as the base for an egg sandwich – and it was good! Our kids topped it with jelly and enjoyed it. Even asked for more.

So here it is:

Ingredients
  • 1 Egg, beaten
  • 1 Tbsp Milk of Choice: We used almond milk
  • 1 Tbsp Coconut Flour
  • ½ Tbsp Coconut Oil, melted (or can use organic butter)
  • ⅛ Tsp Baking Soda mixed with ¼ Tsp Apple Cider Vinegar in separate pinch bowl ( this replaces baking powder), or can use ½ tsp baking powder
  • ⅛ Tsp Vanilla (optional – and we did not use)
  • ¼ Tsp Honey
  • 1 Pinch Sea Salt – optional and we did not use
Instructions
  1. Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3½ inch, 6 ounce ramekin).
  2. if not using baking powder – In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
  3. Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
  4. Add the baking powder or the baking Soda- cider vinegar mixture to the ramekin, and stir in well.
  5. Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
  6. Cook in Microwave for 1 minute and 30 Seconds, or can Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm. (we used the microwave due to time and it worked great)
  7. Take a knife between the bowl and muffin and slide around to loosen edges.
  8. Cool enough to handle, then remove from bowl, and cut in half sideways.
  9. Toast in a buttered or oiled frying pan, until lightly browned on each side ( like a pancake) this is an important step, do not skip.
  10. Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).
Serving size: entire recipe Calories: 220 Fat: 18 g Carbohydrates: 5 g / Net Carbs: 2.5 g Sugar: 1 g Fiber: 2.5 g Protein: 8 g
Notes
Best when toasted in buttered or oiled fry pan. A toaster oven might be okay, but not a regular toaster. These are great with butter and honey, almond butter or sunflower seed butter, and egg muffin sandwich, or even a mini pizza.
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