- Craig Claiborne born (1920)
Microwavable English Muffin
- 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
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!
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.