I've been tinkering with a number of ingredients to come up with an English muffin over the last year and this one is getting pretty close.
It is pictured here:
http://buttoni.wordpress.com/2011/0...english-muffin/
This English muffin doesn’t have the elasticity of the traditional version, but it sure toasted nicely and psychologically felt like I was having an English muffin. Flavor was nice, especially with jam. I tried to take my picture so you could see the inside texture well. The air bubbles really do facilitate crisper toasting and promote the resemblance of a flour-based English muffin, I think. These would not be suitable until the OWL phase of Atkins since they have almond flour. For you recipe tweakers…….do not substitute coconut flour in this recipe. I did one that way and it was hard as a rock, didn’t toast so well, and not very good flavor-wise either.
INGREDIENTS:
2 T. melted butter, unsalted
1 large egg, beaten
pinch salt (omit if using salted butter)
3 T. almond flour or meal
˝ tsp. oat fiber (I buy from honeyvillegrains.com)
1/8 tsp. baking powder
DIRECTIONS: Melt butter in microwave. Beat in the egg until smooth. Add dry ingredients and beat until batter is smooth. Microwave on HI for 2 minutes. Tip muffin out onto cutting board and carefully slice in half laterally. Toast to desired brownness and butter or serve with your favorite no-sugar fruit topping. My picture is shown with sugar-free blackberry jam.
NUTRITIONAL INFO: Makes 1 English muffin which contains:
294 calories
27 g fat
7.4 g carbs, 4.6 g fiber, 2.8 g NET CARBS
10.9 g protein
217 mg sodium
24% RDA Vitamin A, 28% B12, 23% iron, 22% riboflavin, 29% selenium and 70 mg potassium