LOW CARB ENGLISH MUFFIN VARIATION

By ginasheppard

Ingredients

• 1/3 cup almond flour (1 1/4 ounces)
• 2 tablespoons golden flax meal
• 3/4 teaspoon baking powder
• Pinch salt
• 1 egg
• 1 tablespoon water
• 1 tablespoon oil

Preparation

Step 1

In a small bowl, mix everything together well with a fork. Pour the batter into a greased microwaveable dish with straight sides, about 4 1/2" in diameter. Microwave on HIGH 2 minutes or until the muffin feels firm to the touch. If you want a really crisp muffin, flip it over in the dish and microwave another 30 seconds. Turn out onto a plate and cool enough to handle. Slice the muffin in half horizontally. Toast in a toaster oven until very brown and crispy.

Makes 1-2 servings

Per 2 halves: 466 Calories; 42g Fat; 16g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs
Per 1 half: 233 Calories; 21g Fat; 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs