I love this crispy English Muffin recipe. It is a take off of the one minute muffin (made with flax meal) on Lowcarfriends.com, but some of them have a sponge-like texture and this one does not. This recipe was born the day I opened my refrigerator and found nothing to spread my Strawberry Jam on. Try it – you will feel like you are cheating without a conscience. I think it is some kind of breakthrough. We love it! Pictured are the toasted muffins with a poached egg, ham and hollandaise sauce; a substantial, tasty breakfast! That is a regular-sized dinner plate, so we're looking at an English Muffin that is bigger than a regular English Muffin. This is a bland English muffin, just like the original - you don't taste the cheese in it.

P.S. I was really chuffed to find a review of the English Muffin by Ginny Larsen. Ginny will be joining us as an author in volume 3 of Low-Carbing Among Friends.

Source: http://low-carb-news.blogspot.com/2012/01/english-

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 egg
1/8 tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix ; (45 mL)
1/4 tsp baking powder (1 mL)
2 tbsp shredded Monterey Jack (30 mL)
cheese

Serving

INSTRUCTIONS

In cereal bowl, beat egg and salt with fork. Add Gluten-Free Bake Mix, page___ and baking powder. Whisk in well with fork. Stir in Monterey Jack cheese until well combined.

Nuke 1 minute and 10 seconds. Immediately loosen sides and invert muffin. Using a good, serrated bread knife, slice horizontally in two. Set an ordinary toaster to the last setting and toast. If desired, toast it one more time after that as well (maybe not for the full length of time - depends).

Helpful Hints: The muffin should be dry when inverted; i.e. no wet, soft spots in the center. My microwave oven is a powerful one and runs hot, so your times may differ depending on the strength of your microwave oven. This bread-like muffin may be used toasted for a variety of sandwiches or as a toasted bun for hamburgers. What is neat about this recipe is that it is ready in a jiffy. It doesn’t come more convenient than that! It is bland like an English muffin (have you ever had one not toasted?), therefore, great toasted and buttered with sugar free preserves or a little honey and shredded cheese to go with a cup of tea or coffee any time of day. Yummy! Essentially, it is "bread" in a jiffy for busy people.

I have also tried it with Pepper Jack Cheese in an Egg McMuffin. I used it in the muffin and also on top.

NOTES

Alert editor

ENGLISH MUFFIN

1  egg 
1/8 tsp salt (0.5 mL) 
3 tbsp Gluten-Free Bake Mix (45 mL)
1/4 tsp baking powder (1 mL) 
2 tbsp shredded Monterey Jack (30 mL) 
  cheese

In cereal bowl, beat egg and salt with fork.  Add Gluten-Free Bake Mix, page___ and baking powder.  Whisk in well with fork.  Stir in Monterey Jack cheese until well combined.

Nuke 1 minute and 10 seconds.  Immediately loosen sides and invert muffin.  Using a good, serrated bread knife, slice horizontally in two.  Set an ordinary toaster to the last setting and toast.  If desired, toast it one more time after that as well (maybe not for the full length of time - depends).

Helpful Hints:  The muffin should be dry when inverted; i.e. no wet, soft spots in the center.  My microwave oven is a powerful one and runs hot, so your times may differ depending on the strength of your microwave oven.  This bread-like muffin may be used toasted for a variety of sandwiches or as a toasted bun for hamburgers.  What is neat about this recipe is that it is ready in a jiffy.  It doesn’t come more convenient than that!  It is bland like an English muffin (have you ever had one not toasted?), therefore, great toasted and buttered with sugar free preserves or a little honey and shredded cheese to go with a cup of tea or coffee any time of day. Yummy!  Essentially, it is "bread" in a jiffy for busy people.

I have also tried it with Pepper Jack Cheese in an Egg McMuffin.  I used it in the muffin and also on top.

Add Photo

nik_feliciani

nik_feliciani

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (50g)
Recipe Makes: 1 Serving

Calories: 199
Calories from Fat: 148 (74%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.5g
Cholesterol 52mg		16 %
Sodium 307.4mg		11 %
Potassium 48.5mg		1 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 199

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe