• Microwavable English Muffin

    November 26, 2012

    Good morning! Happy Monday! How was your weekend? Mine was pretty low-key, but really nice. Mal and I were lazy bums and ended up watching the entire first season of American Horror Story. (Thanks to all of you who suggested it!) It’s such an intense and mysterious show, we just couldn’t stop watching it— sort of like what happened when we started watching Lost. We watched the first couple of episodes and then got sucked in and watched the first 3 seasons marathon-style in just a couple of weeks.

    One more episode?

    [3 hours pass]

    One more episode?

    American Horror Story is definitely one of those shows.

    Breakfast

    I had a major craving for an egg sandwich this morning, so I had a little fun with almond flour/meal and made an English muffin in the microwave. I’m still surprised how well it turned out, especially considering it only took me a few minutes to make!

    048

    Microwavable English Muffin

    Ingredients:

    • 1/4 cup almond flour/meal
    • 1 egg
    • 1 tbsp melted butter
    • 1/8 tsp baking powder
    • Pinch of salt

    Directions:

    1. Mix together ingredients in bowl until smooth.
    2. Coat a separate bowl with non-stick cooking spray and then add the batter. Shape batter into a disk/English muffin shape.
    3. Microwave for 90 seconds.
    4. Remove English muffin from bowl and allow to cool.
    5. Cut English muffin in half.

    050

    I wasn’t sure if adding a whole egg to the recipe would make it weird and rubbery, but the melted butter added moisture that kept it soft and chewy—just like a real English muffin. It also toasted really well!

    054

    I seriously love this English muffin recipe. It will definitely become a staple in my diet!

    MicrowavableEnglishMuffin

    Weekly Workouts

    • Sunday: Off
    • Monday: 5 miles
    • Tuesday: CrossFit
    • Wednesday: Secret Physique
    • Thursday: CrossFit
    • Friday: CrossFit
    • Saturday: Off

    Ebates Giveaway

    Thanks to everyone who entered the Ebates giveaway to win $100. Here’s your winner:

    Leah

    Ebates yeah! Just signed up and ready to shop :)

    Congrats, Leah! Please email me at tina@carrotsncake.com to claim your prize!

    FYI: In honor of Cyber Monday, Ebates is offer double cash back at over 500 stores!

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    { 91 comments… read them below or add one }

    kirstin December 26, 2012 at 10:45 pm

    I was wondering if this would work with normal flour?

    Reply

    Tina December 27, 2012 at 9:04 am

    It might! Let me know how it turns out if you try it! :)

    Reply

    Sarah C. January 3, 2013 at 9:55 am

    Yumm can’t wait to try this! Do you think ghee instead of butter would work?

    Reply

    Tina January 3, 2013 at 9:59 am

    Probably! :)

    Reply

    Erin January 7, 2013 at 1:31 am

    I do not have almond flour…but might try it with rice flour…who knows, maybe the texture will be fun! :)

    Reply

    Keek January 9, 2013 at 11:36 am

    Made one this morning for the first time and it was super delish! Thanks for an easy and quick GF recipe for this struggling bread addict!

    Reply

    Carol January 14, 2013 at 12:22 am

    I have been on the SCD diet for about 3 years. I discovered this recipe yesterday, and (replacing baking powder with baking soda) enjoyed a soft-cooked egg on top of it with sliced avocado…yummy! Then, today I got the idea to toss in 1/2 a mashed banana, a few shakes of cinnamon, and a few walnuts. It was delicious! I cut it in half and drizzled honey on top since it was a little less sweet than I wanted. I am excited about all the different things I can try now! Thanks for the recipe!

    Reply

    Lindsey January 15, 2013 at 10:29 am

    So excited to have found this recipe, and that is it SUPER simple. Trying it in the morning!

    Reply

    anne January 19, 2013 at 11:42 am

    You can throw this in a little ramekin and microwave it for the same length of time and it’s like a muffin, too. Thanks for this recipe. I had seen others, but this is definitely the easiest and least fussy of the recipes. Good too. :)

    Reply

    Cortney January 22, 2013 at 10:54 am

    I love this recipe! I’m out of almond flour, do you think it will work with flaxseed meal?

    Reply

    Tina January 22, 2013 at 10:57 am

    @Cortney: It might! :)

    Reply

    Tiffany February 12, 2013 at 7:13 am

    I just made this with brown rice flour and it was pretty good!!!

    Reply

    Jen February 17, 2013 at 3:51 am

    Made this for breakfast and loved it! I’ve been rocking the microwave flax muffin for a while now so this is a nice change & will be a regular for me.

    Reply

    Kat February 18, 2013 at 9:10 am

    When I saw this recipe, I honestly didn’t think a microwaved English muffin would be good but it was! I made is this morning and loved it along with my two year old son :)

    Reply

    Janette February 21, 2013 at 2:00 pm

    I wonder if this would work in the oven, in those huge cupcake tins? I might just have to give it a try!!

    Reply

    yolanda February 26, 2013 at 10:07 pm

    Great recipe and taste great. Just how did you get brown multi grain look of the muffin. I made a couple and it came out with yellow egg color still good taste.

    Reply

    Jen Hasseld July 23, 2013 at 9:24 am

    @yolanda: I’m just guessing here, but perhaps she used almond meal or almond flour that wasn’t blanched. I have Honeyville blanched almond flour and mine was a yellowy egg color too. Still tasted good though!

    Reply

    Bri March 29, 2013 at 3:48 pm

    Just tried this recipe! So delicious! I was initially disappointed when I took it out of the microwave because it just looked like a fluffy yellow egg, but it did NOT taste like a plain egg. I smeared fruit spread over each half and it tasted like a delicious biscuit/English muffin. It took less than 3mins! I’m so impressed! Thanks!

    Reply

    Laura May 11, 2013 at 9:02 am

    Hi Tina! I just tried this for the first time, and yum, it’s great! I didn’t really even need the egg on top, since it was so eggy to begin with. Just ate it toasted with a pinch of salt and was in 7th heaven. Here’s the thing though: I don’t really trust microwaves. I almost never use it except to reheat coffee. What do you think about baking these? I have these big ramekins that are the perfect size for an English Muffin, and thought that might work. 15 minutes at a high temp like 425-450? I wonder…

    Reply

    Jamie June 4, 2013 at 8:49 am

    Just tried this today! I was craving an egg sandwich but didn’t have any bread and remembered this recipe. It was so good! Thanks Tina!

    Reply

    Briana July 20, 2013 at 3:00 pm

    Had to come back to your blog to say thank you for this recipe! It is now a staple in my paleo diet. I loveee sandwiches so I use this all the time guilt-free! Thank you! I do recommend slicing the muffin in half after microwaving and broiling or toasting it in the oven for a couple minutes! Then it’s crispy perfection!

    Reply

    Tina July 20, 2013 at 3:34 pm

    So glad you like it!

    Reply

    Steph July 23, 2013 at 11:46 am

    Having gone paleo a month ago, I wouldn’t say I’ve actually struggled with leaving out bread but I have missed it and I have been looking for something quick and easy!
    This is amazing! Thank you so much. I microwaved it in a ramekin so it was perfectly rounded, cut it in half and toasted it then wolfed it down! Delicious!

    Reply

    Annie Atherton October 3, 2013 at 4:26 am

    Had to come back and comment, as I tried this for the first time! To make it Lurong Paleo Challenge compliant, I used melted coconut butter to replace regular butter. I also used the coconut butter to grease the bowl. Worked perfect! Great recipe :) I think next time I might try to add a little flaxseed meal to replace some of the almond meal, just to experiment.

    Reply

    Tina October 3, 2013 at 6:57 am

    So glad you liked it!! :)

    Reply

    Annie Atherton October 3, 2013 at 8:22 pm

    @Tina: Yes! But… I used coconut OIL, not butter!!! Oops! :)

    Reply

    Kate @ Coffee with Kate December 31, 2013 at 1:22 pm

    OMG, how easy are these? I just ate breakfast but wish I had seen this post before — I would have tried one! Thanks, Tina!

    Reply

    Candace February 20, 2014 at 12:36 pm

    I LOVE this little quickie. I make the plain one frequently for egg muffin sandwiches. Other times I add 1/2 tsp. cinnamon and about a TB of raisins and just serve it buttered – YUM!!!
    Wonder if there is a way to make “batches” of these muffins in the oven instead of individuals in the microwave.? I now have a set of English Muffin rings since I just wasted a lot of products, time and money on a recipe that was not even low-carb* in hopes of having more to use since Hubby is a big eater. They were a total disaster. So bad I had to throw them out:( Really hoped they would be good cuz I love the yeasty smell and taste of things made with it but they were NOT.
    *http://recreatinghappiness.com/breakfast-recipes/english-muffins-full-of-nooks-gluten-free/

    Reply

    Candace February 20, 2014 at 12:38 pm

    I LOVE this little quickie. I make the plain one frequently for egg muffin sandwiches. Other times I add 1/2 tsp. cinnamon, 1 tsp. honey and about a TB of raisins and just serve it buttered – YUM!!!
    Wonder if there is a way to make “batches” of these muffins in the oven instead of individuals in the microwave.? I now have a set of English Muffin rings since I just wasted a lot of products, time and money on a recipe that was not even low-carb* in hopes of having more to use since Hubby is a big eater. They were a total disaster. So bad I had to throw them out:( Really hoped they would be good cuz I love the yeasty smell and taste of things made with it but they were NOT.
    *http://recreatinghappiness.com/breakfast-recipes/english-muffins-full-of-nooks-gluten-free/

    Reply

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