Quick Paleo English Muffins

By weavincanuck

Ingredients

• 1 Egg, beaten
• 1 Tbsp Milk of Choice ( unsweetened Coconut Milk, Almond Milk, or organic half and half).
• 1 Tbsp Coconut Flour, where to buy coconut flour
• 1/2 Tbsp Melted grass Fed Butter or Coconut Oil, melted, where to buy coconut oil
• 1/8 Tsp Baking Soda mixed with 1/4 Tsp Apple Cider Vinegar in separate pinch bowl ( this replaces baking powder) * could omit, but it won’t rise much.
• 1/8 Tsp Vanilla Extract * optional, I omit if I’m making something savory like an egg sandwich.
• 1/4 Tsp Honey or ( 6 drops liquid Stevia for low carb) * Optional, can omit sweetener, but use full fat canned coconut milk for milk of choice.
• 1 Pinch Sea Salt * optional

Details

Servings 1
Preparation time 4mins
Cooking time 6mins
Adapted from beautyandthefoodie.com

Preparation

Step 1

Instructions

Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3½ inch, 6 ounce ramekin).

In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.

Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.

Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well.

Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.

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.

Take a knife between the bowl and muffin and slide around to loosen edges.

Cool enough to handle, then remove from bowl, and cut in half sideways.

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.

Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).