English Muffin

English Muffin

This is my lowest carb English muffin experiment to date.  It sure toasts nicely and psychologically allows me to feel like I’m having an English muffin.  The flavor is nice, especially with jam.  I tried to take my picture so you could see the inside texture well.  The air bubbles brought about with the addition of baking powder 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.

A considerably improved version and my favorite now, you might also want to try this improved version of a low-carb English muffin.  However, at double the carbs, you will want to wait until you get to or are nearly to Atkins Maintenance level to enjoy this higher carb iteration:  https://buttoni.wordpress.com/2014/08/22/einkorn-english-muffin/

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  Therein she brings you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the first 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php


2 T. melted butter, unsalted

1 large egg, beaten

pinch salt (omit if using salted butter)

1 T. almond flour or meal

1 tsp. oat fiber   (Available at Netrition.com.  Substitutions will result in more carbs; omitting will give different texture)

1/2 tsp. baking powder

1/8 tsp. psyllium husk powder (optional for slightly chewy muffin)

DIRECTIONS:   Melt butter in microwave in a small round bowl.  I used a 4″ ceramic ramekin.    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 jam or fruit topping.  My picture is shown with sugar-free blackberry jam.

NUTRITIONAL INFO:   Makes 1 English muffin which contains (total both halves):

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


4 thoughts on “English Muffin

    1. Welcome to the site, H&L! I hope you decide to try these. They’re pretty darn good. And the other Einkorn flour version one linked to in the recipe is super good, too. Let me know what you think when you try them. 🙂

  1. oh my word, Peggy this is as close to a english muffin that I have come to in years… THANK YOU DEAR LADY.. this was my breakfast with come cream cheese and homemake sugar free blueberry jam

    1. It is pretty good, isn’t it, Sheila? And the other recipe linked to in this recipe is maybe even CLOSER to the real McCoy. Do give that one a try sometime as well and compare. Let me know what you think!

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