CINNAMON ENGLISH
MUFFIN
Adding the Mozzarella cheese was a good idea. This is my favorite English muffin - it is only barely sweet as the cinnamon and salt mitigate that, but works so well as a result with your favorite low-carb jam. This simple batter cooked in 1 minute in the microwave
oven makes a delicious bread-like English Muffin. It is best toasted, just like any English
Muffin. No leavening is needed (less sodium on the bright side). The little holes are great for butter and
sugarless fruit spread and top with a little grated cheese. Or use as a medium for eggs in the morning –
eggs on “toast”. Best part is that this is quick and easy and also tastes so good. The texture is fantastic and not at all sponge-like. Check the amount of protein in the English Muffin – it’s about the
same as what you’d find in 2 medium eggs.
1 egg
1 tsp butter, melted (5 mL)
sugar
1/2 tsp cinnamon (2 mL)
1/8 tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix 2 (click) (45 mL)
OR use 2 tbsp almond flour and 1 tbsp coconut flour
OR use 2 tbsp almond flour and 1 tbsp coconut flour
1 tbsp grated Mozzarella cheese (15 mL)
In
cereal bowl, beat egg with fork. Add
melted butter, liquid sweetener, cinnamon and salt and whisk well with the
fork. Add Gluten-Free Bake Mix 2 and grated Mozzarella cheese and whisk well with the fork. Smooth top with back of spoon. Nuke 1 minute. Loosen edges and turn cereal bowl upside down
to release the English Muffin. Allow to
cool slightly and using a serrated knife carefully slice horizontally in two.
Place
in toaster and toast well. Serve with
butter, sugarless jam and grated cheese, if desired, or use it in place of
toast along with eggs and bacon.
Yield: 1 serving (although I find half is good for me!)
1
serving
228.3
calories
11.3
g protein
17.3
g fat
0.3 g fiber
5.7
g net carbs