Fabulous change of pace from eggs in the morning, or you could use it in place of toast alongside your normal breakfast or brunch. I have used this recipe many times; useful.
GRAIN-FREE ENGLISH
MUFFIN
This simple recipe 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 required; however, you can
add it, if desired. The little holes are
great for butter to seep into this neutral-tasting English muffin. The texture is good. It is not like a sponge in texture like so
many of the microwave bread recipes. Check the amount of protein in the English
muffin – it’s about the same as what you’d find in 2 medium eggs. Great alternative for breakfast!
1 egg
1 tsp butter, melted (5 mL)
Liquid sweetener to equal 1 tsp (5 mL)
sugar
1/16
tsp salt (0.25 mL)
(not grain-free), OR Keto Bake Mix (may need a tsp more)
1/4
tsp baking powder, optional (1 mL)
1 tbsp grated Mozzarella cheese (15 mL)
In
cereal bowl, beat egg with fork. Add
melted butter, liquid sweetener and salt and whisk well with the fork. Add Grain-Free Bake Mix, OR Gluten-Free Bake Mix 2, baking powder (if using) 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. If there is a wet spot underneath, nuke 10 to
15 seconds more. 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 for breakfast.
Helpful Hint: I have a powerful microwave oven. If yours is less powerful, you may have to
cook your English muffin a bit longer.
Yield: 1 serving
Grain-Free/Bake
Mix 2
220.4/225.4
calories
11.2/11.2
g protein
16.7/17.3
g fat
2.2/0 g fiber
3.5/5.1
g net carbs
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