Microwave English Muffin

  • Ready in: 5 minutes
  • Serves: 1
  • Complexity: very easy
  • kcal: 332
Microwave English Muffin

Ingredients

  • ORIGINAL VERSION:--
  • 2 tbsp peanut flour
  • ½ tsp SIDS CRAZY SALT
  • ½ tsp baking powder
  • 2 tbsp cooked unsweetened pumpkin
  • 1 large egg can substitute for 2 large egg whites
  • 1-2 tbsp liquid of choice, I used milk
  • Cinnamon
  • Sea salt
  • Sugar/sweetener of choice, optional
  • Gluten free flour for dusting, optional
  • PALEO OPTION:--
  • 2 tbsp almond flour
  • ½ tsp baking powder
  • 2 tbsp cooked unsweetened pumpkin
  • 1 large egg or 2 egg whites
  • 1-2 tbsp liquid of choice, I used almond milk
  • Cinnamon
  • Sea salt
  • Sugar/sweetener of choice, optional
  • VEGAN OPTION:--
  • 2 tbsp peanut flour
  • ½ tsp baking powder
  • 2 tbsp cooked unsweetened pumpkin
  • 1 flax egg 1 tbsp flaxseed meal + 3 tbsp water
  • 1-2 tbsp liquid of choice, I used almond milk
  • Cinnamon

Directions

  1. Spray a microwave safe cereal bowl with cooking spray and add the peanut flour, SIDS CRAZY SALT and baking powder then mix until combined. Add the pumpkin, egg whites or 1 egg and mix very well until all ingredients are fully incorporated. Add the milk/liquid of choice. Add cinnamon and sea salt then put into the microwave for 2-4 minutes, depending on the power.
    Remove from the microwave and dust either side generously with flour. Allow to cool, slice in half and pop in a toaster. Top as you would a regular English muffin.

    For the Oven Option: Follow as above, but preheat an oven to 175°C and bake for 12-15 minutes, until golden brown on top and a tooth pick comes out clean. Mine usually takes 12 minutes and I grease the bowl very well to easily slip out.
    Notes: Keep a good eye on the microwave. Cooking this for too long will result in a drier muffin.
    For the Paleo and Vegan versions, follow directions as listed but with necessary ingredient amendments.
    These can be made in batches and frozen for up to 4 weeks