Paleo English Muffins

By Bailey1_

These classic English Muffins are so easy and authentic, you’ll want to make them – and eat them – every day! They look just like store-bought muffins – dense, fluffy, and white. Except they’re super healthy, low in carbs, gluten-free, grain-free, GMO-free, and won’t cause blood sugar spike or weight gain.
. Makes four English muffins.

. If mixing by hand, soften butter by placing the container in a bowl of warm water

Ingredients

• 5 egg whites (or 2 1/2 whole eggs) at room temperature (or 2 1/2 tablespoons pure egg white powder in 7 tablespoons filtered water at body temperature)
• 3/4 cup (170 grams) coconut butter. If mixing by hand, soften butter by placing the container in a bowl of warm water
• 1/4 teaspoon unprocessed salt
• 3/8 teaspoon baking soda (a little less than 1/2 teaspoon)
• 3/4 tablespoon apple cider vinegar

Preparation

Step 1

Preheat oven to 350°F. Line a baking sheet with lightly greased parchment paper and place four English muffin rings.

In a food processor or mixing bowl, add egg, coconut butter, salt, and baking soda. Mix until smooth.

Add the vinegar and mix very well—this begins the rising action. The batter should be about the consistency of thick pancake batter. Working quickly, use a scant 1/3 cup measure to divide the batter evenly between the four rings, smoothing the top flat. Press the rings down gently so batter doesn’t leak underneath.
Bake 11 to 13 minutes, until barely colored on the top. Cool on a rack 15 minutes. Slice them all with a serrated knife. Enjoy!