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Sunday, July 30, 2017

CINNAMON ENGLISH MUFFIN





CINNAMON ENGLISH MUFFIN

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 medium egg
1 tsp butter, melted (5 mL)
Liquid sweetener to equal 1 tsp (5 mL)
  sugar
1/tsp cinnamon (2 mL)
1/tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix 2 (click) (45 mL)
  OR try 2 tbsp almond flour and 1 tbsp coconut flour (not tested)
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 

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For other great Low-Carb, Gluten-Free recipes by the team & me:


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