cookMicrowave English Muffin

A microwave English Muffin recipe which takes less than 3 minutes to make which tastes exactly like the original! From: thebigmansworld.com

For the original version
2 T peanut flour
1/2 tsp baking powder
2 T canned unsweetened pumpkin
1 large egg (can substitute for 2 large egg whites)
1-2 T liquid of choice (I used milk)
Cinnamon
Sea salt
Sugar/sweetener of choice (optional, for a sweet version)
Gluten free flour, for dusting (optional)
For the Paleo option
2 T almond flour
1/2 tsp baking powder
2 T canned unsweetened pumpkin
1 Large egg or 2 egg whites
1-2 T liquid of choice (I used almond milk)
Cinnamon
Sea Salt
Sugar/sweetener of choice (Optional, for a sweet version)
For the Vegan option
2 T peanut flour
1/2 tsp baking powder
2 T canned unsweetened pumpkin
1 flax egg (1 T flaxseed meal + 3 T water)
1-2 T liquid of choice (I used almond milk)
Cinnamon

Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined

Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated

Add the cinnamon and sea salt and put into the microwave for 2-4 minutes, depending on the power

Remove from the microwave and dust either side generously with flour. Allow to cool, slice in half and pop in a toaster. Top as you would an English muffin

Notes

Keep a good eye on the microwave- cooking this for too long will result in a drier muffin
For the Paleo and Vegan versions, follow directions as listed but with necessary ingredient amendments

These can be made in batches and frozen for up to 4 weeks

Valid HTML 4.01 Transitional Copyright © 2009 Hazelnet & Styleshout Valid CSS!