Microwavable English Muffin Recipe
Daily Value: 11%
Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||7µg||2%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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!
- 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
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 Courtesy of Roben Ryberg's Gluten-Free in Five Minutes?Servings: 1
Special Designations: Low-sugar
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