I’ve seen a few versions of this recipe but didn’t take it too seriously. I didn’t really believe it was possible. But I had to try it.
I won’t lie. It’s not identical to the texture and taste of an English muffin made with all-purpose flour, but it’s a good substitute if you can’t eat grains. And it’s a really quick way to whip up some grain-free bread. Just adding butter melted on top immediately after it comes out of the toaster changes it significantly. So just think about piling eggs, spinach, and other great muffin toppings on them, and it gets exponentially better.
You might also consider preparing the dry ingredients ahead of time, and then adding the wet ingredients to the ramekin when you’re ready to bake them.
So, here’s my take on it. Fairly basic, and I’m going to try a cinnamon raisin version next. Adding a bit of cinnamon, honey or maple syrup, and a few raisins should do the trick.
- 1/4 cup blanched almond flour
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg white
- 1/2 teaspoon oil
- 2 tablespoons warm water
- Add the flours, baking soda, and salt to a small ramekin or microwave-safe bowl, and mix well with a fork.
- Add the egg white, oil, and water, 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.