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Cinnamon Raisin English Muffin {almond & coconut flour}

February 11, 2018 by Erica 20 Comments

Cinnamon Raisin English Muffin
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

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
5 from 5 votes

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
US Customary - Metric

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
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Filed Under: Bread & Muffins, Breakfast, Dairy Free, Gluten Free, Lactose Free, Low Sugar, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, coconut flour, raisins

Previous Post: « English Muffin {almond & coconut flour}
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Reader Interactions

Comments

  1. Susan Berman

    June 4, 2022 at 8:39 pm

    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!!

    Reply
    • Erica

      June 10, 2022 at 4:42 pm

      oh! Susan, thanks so much for telling me!

      Reply
  2. Jen

    September 7, 2020 at 9:19 am

    What do you do if you don’t own a microwave?

    Reply
    • Erica

      September 7, 2020 at 9:49 pm

      Read the recipe notes for help without a microwave.

      Reply
  3. Jennifer

    July 18, 2019 at 6:10 am

    5 stars
    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!!

    Reply
    • Jennifer

      July 18, 2019 at 6:11 am

      5 stars
      Know what I did? I spaced them across 4 ramekins – that’s why they’re darker!!

      Reply
      • Erica

        July 18, 2019 at 7:37 am

        ah, ok 🙂

        Reply
    • Erica

      July 18, 2019 at 7:37 am

      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.

      Reply
  4. Kimberly @ Foodtalko

    May 13, 2018 at 11:10 pm

    I made this last Saturday and it was DELISH and TASTY!

    Reply
    • Erica

      May 13, 2018 at 11:30 pm

      Great to hear! thanks 🙂

      Reply
  5. Barbara Oman

    March 3, 2018 at 3:22 pm

    Why do you say no Stevia. It is anti-microbal and anti-fungal versus honey feeds yeast in system?

    Reply
    • Erica

      March 3, 2018 at 8:37 pm

      Not sure what you’re referring to. Feel free to use stevia or whatever you prefer.

      Reply
  6. Michelle

    February 22, 2018 at 5:59 am

    5 stars
    I haven’t eaten an english muffin in two years! This recipe is fantastic – nailed it with the texture!

    Reply
    • Erica

      February 22, 2018 at 7:27 am

      Excellent 🙂

      Reply
  7. Jay

    February 21, 2018 at 3:28 pm

    5 stars
    Just got around to trying this recipe. THANK YOU SO MUCH! so good, so fast & even the hubs liked it & he eats everything!

    Reply
    • Erica

      February 21, 2018 at 3:58 pm

      Always great to hear!

      Reply
  8. Nancy

    February 14, 2018 at 5:25 pm

    Yum! Can’t wait to try this!

    Reply
    • Erica

      February 16, 2018 at 7:31 am

      It is worth trying 🙂

      Reply
    • Dorothy Power Marshall

      December 29, 2019 at 9:40 am

      5 stars
      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!

      Reply
      • Erica

        December 29, 2019 at 10:36 am

        Love your additions! happy holidays!

        Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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