LOW CARB ENGLISH MUFFIN VARIATION
1/3 cup almond flour (1 1/4 ounces)
2 tablespoons golden flax meal
3/4 teaspoon baking powder
1 tablespoon water
1 tablespoon oil
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
This is a variation of Jennywren's English Muffin recipe. I don't buy Carbquik anymore so I wanted to see if the recipe would work with almond flour. It does work quite well. Like Jenny's version, these taste best when toasted until very brown but not burnt. Click the photo to see a close-up.
Here's how the muffin looks after microwaving:
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