Quick Paleo English Muffins

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/8 tsp Baking soda mixed with
  • 1 tbsp Coconut flour
  • 1 Pinch Sea salt *optional

• Oils & Vinegars

  • 1/2 tbsp Butter or coconut oil, grass Fed

Found on beautyandthefoodie.com

Description

Directions

• Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3 1/2 inch, 6 ounce ramekin).
• In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
• Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
• Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well.
• Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
• Cook in Microwave for 1 minute and 30 Seconds, or can Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm.
• Take a knife between the bowl and muffin and slide around to loosen edges.
• Cool enough to handle, then remove from bowl, and cut in half sideways.
• Toast in a buttered or oiled frying pan, until lightly browned on each side ( like a pancake) this is an important step, do not skip.
• Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).

Nutrition