Grain-free English Muffins

By gwendee1

Ingredients

• 1 Egg, beaten
• 1 Tablespoon Coconut Milk or Almond Milk ( unsweetened)split-muffin-230w
• 1 Tablespoon Grass-fed Butter, Ghee or Coconut Oil (use 1/2 for batter & 1/2 for toasting)
• 1 Tablespoon Coconut Flour
• 1/8 teaspoon Baking Soda
• 1/4 teaspoon Raw Apple Cider Vinegar
• 1/4 teaspoon honey
• 1 Pinch Sea Salt

Preparation

Step 1

Melt 1/2 Tablespoon of butter in a round glass or ceramic ramekin. In another small ramekin or bowl mix the baking soda and apple cider vinegar (it will get fizzy) and set aside for a moment.

Add the rest of the ingredients to the ramekin and whisk with a fork before adding the baking soda mixture. Once combined, scrape the sides of the ramekin so there is no batter sticking to them.

Microwave for 1 minute 30 seconds. You can also bake at 400 degrees for 12-15 minutes. Allow the muffin to cool to touch, then loosen the edges with a knife and remove from ramekin.

Slice muffin in half and toast in a pan with 1/2 Tablespoon of butter until golden brown on each side. (You can also slice into thirds for a thinner serving.)

Serving Size 1/2 English muffin. Recipe makes 2 servings.

Nutrition Info: 103 Calories, 2g Carbs, 8g Fat, 4g Protein