Our recipe uses almond meal and coconut flour which are low carb and great for controlling blood sugar levels when managing type 2 diabetes.
Easy-As English Muffins
Our Easy-As English Muffins are as good as the real thing! Fluffy and light, they’re delicious toasted, buttered and topped with something savoury.
Ingredients
- 4 tbsp butter
- 1 cup almond meal
- 1 tbsp coconut flour
- 4 eggs
- 2 tsp baking powder
- pinch garlic powder
COOK MODE
Instructions
- Melt the butter in an ovenproof bowl in the microwave for about 1 minute.
- Add the almond meal, coconut flour, eggs, baking powder and garlic powder, whisking until smooth.
- Divide the batter evenly into four ramekins and microwave for about 1 minutes and 30 seconds until springy and firm.
- Run a knife along the ramekin to remove each muffin.
- Split and toast before serving.
Notes
Batch cook in advance and have ready for a quick lunch or breakfast.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
To reheat, place in a hot oven for 5-8 minutes at 180°C/ 375°F, or slice in half and lightly toast.
We tested the recipe using standard 12cm ramekins. If you have a smaller or larger size, you may need to adjust cooking time. Try an extra 30 seconds for a larger size and 30 seconds less for smaller.
Nutrition (per serve)
Net Carbs: 4gProtein: 12gFat: 27gFiber: 4gCalories: 307kcal