I have tried another English muffin recipe but did not like the flax seed taste. The nice thing about this recipe is no flax seed taste! It is very simple to make and has oven directions as well. I found the recipe originally from beautyandthefoodie.comThe cons:
- It does have a slight eggy smell and eggy taste when not put with anything. For example - just butter. But I tried it with peanut butter and did not notice the eggy taste at all.
- It is very soft. - Even toasted there is not really any crunch to it. I love my crunch. This isnt a horrible con but figured I would point that out.
Don't take my word for it though - Try it yourself - there are many more pro's than there are con's. Let us know what you think!
Ingredients:
- 1/2 TBSP butter or coconut oil, melted
- 1 TBSP Coconut flour
- 1 TBSP Milk (Unsweetened coconut, almond milk, half and half)
- 1/8 tsp Baking Soda
- 1/4 tsp Apple Cider Vinegar
- 1/2 tsp baking powder can be used in place of the baking soda and apple cider vinegar
- Optional Items:
- 1 Pinch Sea Salt
- 1/4 tsp honey or 6 drops liquid stevia (If omitting sweetener use full fat canned coconut milk for milk option)
- 1/8 tsp Vanilla - for sweeter muffins.
Directions:
- In a small dish mix the baking soda and apple cider vinegar
- If using baking powder, mix the coconut flour with the baking powder
- In a ramekin, melt the butter
- Add in the remaining ingredients and mix well. Press out any clumps and scrape down the sides.
- Cook in microwave for 1:30 - 2:00 minutes. (Until center is firm)
- If baking in the oven - 400 degrees for 12-15 minutes
- Cool well to handle
- Cut in half and toast in a buttered or oiled pan - Important step
- I have not tried just putting them in a toaster - but this may be an optional alternative
** Please Note - this does not include option ingredients.
**Listed nutrition is using coconut oil and unsweetened coconut milk
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