English Muffins were one of my favorite breakfast foods. The nooks and crannies that would hold the butter, oh it was so good! Although I did not like Peanut Butter and Jelly sandwiches, I do like Peanut Butter and Jam. One on each half of my toast or English Muffin, but not together.
Baking grain free is not easy. Most breads are best toasted or used with a Panini press. Even making biscuits in the oven on a baking pan don’t always taste yummy. Well that is about to change! This English Muffin will really make you say “Wow”, it looks and tastes GREAT! It is moist and perfectly crunchy when toasted. Not only that but it takes literally 4 minutes to make.
Before I had kids and I wanted to make myself breakfast, I would cook my eggs in the microwave and I can remember how fluffy they would get. I saw a few pictures on Pinterest of Low Carb microwavable English Muffins. Thinking of those microwavable eggs I used to make, adding some nut flour would make them turn out nice and fluffy with “nooks and crannies”. I was pleasantly surprised. It’s amazing when you think that there is no gluten or yeast involved in this muffin. It’s all healthy.
Feel free to make a few at a time and keep in the fridge. I would recommend only one in the microwave at a time.
To make a Cinnamon Raisin Muffin add the following to the recipe below.
-1 tsp honey
-1 tbsp Currants or raisins
-1/2 tsp Cinnamon
These also make great English Muffin Pizzas for the kiddos (or you). After following directions below, just add Tomato sauce and shredded Provolone. Bake at 375 degrees for 10 minutes.
Coconut Flour ONLY results: