1 Min Grain-Free English Muffin

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1 Min Grain-Free English Muffin

Serves: 1

  • 3 tbsp almond flour (20g) —>(I’ve always done 2 rounded tbsp + 1 rounded tsp, the weight is more accurate)
  • 2 tsp psyllium husk
  • Rounded 1/8th of a tsp baking powder
  • pinch of salt
  • 2 tbsp water
  • 1 tsp olive oil
  • few drops of Bragg’s apple cider vinegar (optional, it adds a nice flavour)
  • 2 tbsp+1 tsp (25g) egg whites whipped until white/foamy (I use a coffee frother!) 

Directions: 

  1. Combine all dry ingredients in a medium bowl
  2. Stir in everything, leaving the egg whites until the end.
  3. Mix with a fork until the mixture thickens slightly(it won’t be like dough)
  4. Pour into a greased ramekin and microwave for 1 minute.
  5. Wait a minute or 2 before removing from the ramekin and turning onto a plate
  6. Cool a bit longer, slice and toast to your liking! Top with butter or be creative..

Enjoy 🙂

Notes:

*If you find it is coming out too wet, reduce the water slightly. Not rising enough? Whip the egg whites more or add a pinch more baking powder! Let me know if you have any more questions! 🙂

Per Muffin: 15F/2C(Net)/8P & 5g fibre

Follow: @sammysamgirl for more!

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