I’m a huge fan of raisins, so it’s no surprise that I really liked this version of English muffin.
The first version, a plain English muffin, fills a need for a quick bread fix. This version, with cinnamon, honey, and raisins, goes a step further with a slightly sweet taste and a slightly moister texture.
Butter it up, jam it up, or turn it into a peanut butter and jelly sandwich.
As featured in
Cinnamon Raisin English Muffin {almond & coconut flour}
You can squeak out 4 thin slices from this recipe, but most of the time you'll get 2 thick slices, or 3 thinner slices.I used a 3.5 inch ( 8.9 cm) ramekin (in diameter), which holds about 4 ounces of liquid. A slightly larger diameter would have yielded closer to 2 slices.If you don't have a microwave or don't use one, you can bake it but it does crumble a bit. To bake it, generously oil the inside of the ramekin or bowl, and bake in a preheated oven or toaster oven at 400° F (200° C, or gas mark 6) for 15 minutes, or until it's solid. You may need to slide a knife along the sides to wiggle the muffin out of the ramekin.For SCD, use honey only.
Servings: 2 halves
Calories: 172kcal
Ingredients
- 1/4 cup blanched almond flour
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 large egg white
- 1/2 teaspoon oil
- 2 tablespoons warm water
- 1/2 tablespoon honey or maple syrup
- 2 tablespoons raisins
Instructions
- Add the flours, baking soda, salt, and cinnamon to a small ramekin or microwave-safe bowl, and mix well with a fork.
- Add the egg white, oil, water, and honey, and raisins and mix well.
- With a fork, spoon, or your fingers, flatten the batter so it's even on top.
- Microwave the ramekin for two minutes.
- Turn the ramekin upside down to slide out the muffin.
- Slice in into 2 to 4 muffin halves and toast each slice.
- Cover with butter, peanut butter, jam, or what ever your heart desires.
Nutrition
Calories: 172kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 254mg | Potassium: 151mg | Fiber: 4g | Sugar: 5g | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Love both plain and cinnamon raisin. Found that the honey can be left out with the raisins keeping it sweet. Have added parsley to the plain one. Was using recipes from your Cooking For The Specific Carbohydrate Diet revised 2nd edition, which DOES NOT include amount of raisins to use or even to add them! (Page 114). Thank goodness I was able to find the info on your website! DELICIOUS!!
oh! Susan, thanks so much for telling me!
What do you do if you don’t own a microwave?
Read the recipe notes for help without a microwave.
Hi! I just tried these this morning in my toaster oven, and they got a little dark at 400 for 15 min. I’m wondering if 5-7 might be a better range for the toaster oven. I’ve made them in the microwave and they’re PERFECT. Thank you for all your wonderful recipes – they make cooking enjoyable!!
Know what I did? I spaced them across 4 ramekins – that’s why they’re darker!!
ah, ok 🙂
Yes, either lower the heat a bit or don’t bake as long. I’d prefer lowering the heat so it can bake through without burning on the outside.
I made this last Saturday and it was DELISH and TASTY!
Great to hear! thanks 🙂
Why do you say no Stevia. It is anti-microbal and anti-fungal versus honey feeds yeast in system?
Not sure what you’re referring to. Feel free to use stevia or whatever you prefer.
I haven’t eaten an english muffin in two years! This recipe is fantastic – nailed it with the texture!
Excellent 🙂
Just got around to trying this recipe. THANK YOU SO MUCH! so good, so fast & even the hubs liked it & he eats everything!
Always great to hear!
Yum! Can’t wait to try this!
It is worth trying 🙂
I make both the plain and the cinnamon/raisin versions of these muffins often. This recipe is so easy and versatile! Today I swapped in fresh cranberries for the raisins and replaced the 1/4 tsp. cinnamon with 1/16 tsp. cardamom and a couple drops of vanilla…what a perfect holiday breakfast!
Love your additions! happy holidays!