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.
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
Ingredients
- 1/4 cup 24 g 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.
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!