Microwavable English Muffin Recipe


Nutrition

Cal/Serving: 228
Daily Value: 11%

Balanced
Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat10g15%
Saturated1g4%
Trans0g0%
Carbs29g10%
Fiber2g7%
Sugars5g0%
Protein6g12%
Sodium306mg13%
Calcium92mg9%
Magnesium39mg10%
Potassium164mg5%
Iron1mg5%
Zinc1mg5%
Phosphorus222mg32%
Vitamin A9IU0%
Vitamin C7mg11%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg10%
Niacin (B3)2mg10%
Vitamin B60mg11%
Folic Acid (B9)7µg2%
Vitamin B120µg0%
Vitamin E2mg10%
Vitamin K7µg8%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Travis Pratt

This is a very neutral-tasting English muffin... a lot like ordinary English muffins. Toast it extra long for that crunchy exterior that is so delicious!

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5
Ratings2

INGREDIENTS

  • 1 egg white
  • 2 teaspoons canola oil
  • 2 tablespoons applesauce
  • 3 tablespoons brown rice flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon sugar

DIRECTIONS

In small bowl or cup, briefly beat egg white to frothy (bubbles of varying size).

Add remaining ingredients and mix well to combine.

Spray 1-cup ramekin or other straight-sided microwave-safe bowl with nonstick cooking spray.

Pour batter into ramekin and tap base to level batter.

Microwave on high for 1 minute. Gently remove from dish and allow to cool.

Split in half and toast before serving.

Recipe Details

Recipe Courtesy of Roben Ryberg's Gluten-Free in Five Minutes?

Servings: 1
Cuisine: American
Special Designations: Low-sugar

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