Superb 2- Minute Low Carb English Muffin-Diet Programe

english-muffin2-1-of-1

english muffin2 (1 of 1)

I don’t often crave breads since going low carb.

I’m more of a dessert kind of girl, if you haven’t noticed or been browsing through my recipe indexrecently.

But I’ve been really missing having an English Muffin every once in a while.

english muffin1 (1 of 1)

I have made quite a few quick mug muffins and cakes and really like having a single serving or just two servings in some recipes, only because portion control can be an issue for me.

english muffin3 (1 of 1)

I tried a few recipes online for English Muffins, like this one, but for me the texture is most important. While it had tastes good, the texture was too spongey so I set about to create my own version.

english muffin6 (1 of 1)

I put this picture here so you can see for sure exactly how it looks when done cooking. Doesn’t look like much of an English Muffin does it?

No worries! Once you slice and toast it, the magic happens!

english muffin4 (1 of 1)

I’m telling you, this will hit the spot if you’ve been wanting the taste of a real breakfast English Muffin bread.

It is so divine, it’s best there is only 1 serving. In the future though I plan to increase the recipe to make 6 so my hubby and daughter can have a serving with me or just freeze the rest for when I want them.

english muffin5 (1 of 1)

Hope you love this recipe as much as I do!!

Brenda’s Notes:

  • I used a quiche ramekin because it’s nice and shallow as opposed to a traditional ramekin which is deeper.
  • If you’d rather bake this than microwave, bake for 15 minutes at 350 degrees F until a toothpick in center comes out clean.
  • This is a very LARGE  English Muffin than standard ones you will see in a package. This can be made into 2 smaller servings by using a regular sized ramekin or even a small bowl. One half is plenty of a serving, but if needing it like a sandwich for an egg, you might want to make it smaller and get two muffins from this recipe rather then one giant large and eat just half of it.
  • If you don’t have almond butter you can sub peanut butter instead, tastes just as delicious!
  • So the serving is a half of 1 large muffin or  a smaller english muffin with both top and bottom.
  • One of my readers suggested adding the batter into a muffin top pan which I think is a great idea! Grease 4 muffin top cups then add batter, this way you won’t even need to slice them in half! Just pop them out of the pan and toast them like that.
  • Some readers have mentioned it is a bit salty, but I did not notice that. You can easily fix this simply by using unsalted butter and unsalted almond or peanut butter or just omit the 1/8 tsp of salt.

SOURCE;http://www.sugarfreemom.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*