English muffins were a staple in my home before starting my paleo diet lifestyle and since then I started trying to bake the closest resemblance to breads as possible including pancakes, waffles, and all different types of breads for different types of recipes. It has been hard, but this recipe is tasty and is the closest thing I could come to recreating my family and I favourite breakfast and lunch addition. It is quick to make and does not require a lot of time in preparation and cooks in the microwave in just a few moments. An important note; do not forget to toast said English muffin as it is key to achieving the taste and texture after the microwave bake. With the vegan version, it may not look exactly like a traditional english muffin but it sure does taste just as delicious. Listed below is also a few added ingredients to transform the plain English muffin in to a cinnamon raisin filled English muffin. These english muffins can be made in multiple batches and if frozen properly can keep up to 4 weeks.
¼ cup almond or cashew flour (¼ cup peanut flour for vegan option)
1 tbsp coconut flour
¼ tsp baking soda
⅛ tsp kosher salt
1 egg (1 tbsp flaxseed meal and 3 tbsp water for vegan option)
½ tbsp coconut oil
2 tbsp water (or almond milk, your choice)
For the cinnamon raisin add the following to above recipe:
¼ tsp cinnamon
1½ tbsp golden raisins
½ tbsp maple syrup (option for sweet version)
- Whisk together the dry ingredients in a small bowl.
- Add the remaining wet ingredients and whisk again until fully incorporated.
- Transfer the mixture into a greased microwave safe ramekin or other microwave safe dish that is about 3¾” round.
- Microwave for 2-4 minutes. Keep an eye on the english muffin while in microwave as over cooking will result in a drier muffin.
- Remove from the ramekin/dish, slice the muffin in half and toast for 2-3 minutes in a toaster oven.
- Serve with choice of topping.
Number of Servings: 1 English Muffinby