Microwave English Muffin (Paleo, Vegan, Gluten Free)
Try this Microwave English Muffin (Paleo, Vegan, Gluten Free) recipe, or contribute your own.
Try this Microwave English Muffin (Paleo, Vegan, Gluten Free) recipe, or contribute your own.
- 1/2 tsp baking powder
- sea salt
- cinnamon
- 2 t peanut flour
- 2 t canned unsweetened pumpkin
- 1 large egg (can substitute for 2 large egg whites)
- 1-2 t liquid of choice (i used milk)
- sugar/sweetener of choice (optional for a sweet version)
- gluten free flour for dusting (optional)
- 2 t almond flour
- 2 t canned unsweetened pumpkin
- 1 large egg or 2 egg whites
- 1-2 t liquid of choice (i used almond milk)
- sugar/sweetener of choice (optional for a sweet version)
- 2 t peanut flour
- 2 t canned unsweetened pumpkin
- 1 flax egg (1 t flaxseed meal + 3 t water)
- 1-2 t liquid of choice (i used almond milk)
- Carbohydrate 6.65350248809527 g
- Cholesterol 4.89999999005868 mg
- Fat 1.09008999781291 g
- Fiber 0.517724985122681 g
- Protein 4.09365249177356 g
- Saturated Fat 0.674663748638039 g
- Serving Size 1 1 recipe (126g)
- Sodium 1279.83509973904 mg
- Sugar 6.13577750297258 g
- Trans Fat 0.0607897498881598 g
- Calories 51 calories
Step-by-step
- Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined
- Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated
- Add the cinnamon and sea salt and 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 an English muffin
The Pumpkin Binder
Canned pumpkin functions as the primary moisture-retention agent, replacing traditional fat and liquid fractions to keep the crumb cohesive without weighing down the batter. Stir the pumpkin and dry flour thoroughly before introducing the leavening agent to prevent pockets of unhydrated starch.Substitution Mechanics
Egg options dictate structural integrity. Whole eggs contribute lipids that soften the crumb, whereas dual egg whites produce a firmer, more spongy matrix that holds up better to vertical slicing and subsequent toasting. Flax eggs introduce mucilaginous binding properties, though the resulting crumb densifies significantly due to lower protein coagulation.Thermal Application
Microwave power levels fluctuate wildly between units, meaning timing must rely on visual inspection rather than clock time alone. Cook the batter until the top surface loses its wet sheen and springs back firmly under a fingertip, typically between two and four minutes at high power. Toasting the sliced halves afterward dehydrates the exterior surface, creating the characteristic crisp contrast expected from traditional griddled bread.
