Paleo and low carb English muffins, grain free
- 1 egg (beaten)
- 1 tbsp milk of choice: unsweetened coconut milk or almon
- 1 tbsp coconut flour (where to buy coconut flour)
- 1/2 tbsp melted grass fed butter or coconut oil (melted)
- 1/8 tsp baking soda mixed with 1/4 tsp apple cider vinegar vinegar)
- 1/8 tsp gf vanilla extract * optional (i omit if i'm maki
- 1/4 tsp honey or ( 6 drops liquid stevia for low carb *o
- 1 pinch sea salt * optional
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3 1/2 inch, 6 ounce ramekin).
- In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
- Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
- Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well.
- Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
- Cook in Microwave for 1 minute and 30 Seconds, or can Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm.
- Take a knife between the bowl and muffin and slide around to loosen edges.
- Cool enough to handle, then remove from bowl, and cut in half sideways.
- Toast in a buttered or oiled frying pan, until lightly browned on each side ( like a pancake) this is an important step, do not skip.
- Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).
Swapping melted butter for coconut oil shifts the crumb density toward a heavier, less porous interior because animal fats solidify differently upon initial heating than plant-based saturated fats. Grain-free batters lack gluten matrices, meaning trapped air from leavening agents dictates the final mouthfeel entirely. Acetic acid from apple cider vinegar reacting with sodium bicarbonate creates instantaneous carbon dioxide bubbles, lifting the dense coconut flour batter before it sets. Whisking vigorously with a fork breaks apart coconut flour lumps, which naturally clump due to high fiber absorption rates. Baking this single-serving muffin inside a 3.5-inch, 6-ounce glass ramekin forces the batter upward rather than outward.
Microwaving takes precisely 1 minute and 30 seconds, whereas baking requires a preheated 400 degree Fahrenheit oven for 12 to 15 minutes until the center feels completely firm to the touch. Raw grain-free microwave bread lacks structural rigidity and requires secondary pan-toasting to achieve authenticity. Slicing the cooled muffin horizontally and pressing it down with a spatula in a buttered skillet develops a crisp, browned exterior that mimics traditional griddled yeast bread. Honey adds residual sugars that caramelize rapidly during this pan-frying phase, whereas liquid stevia yields a purely savory profile without surface browning.
