English Muffin
Sometimes it's about having something that brings back memories of all those great breakfasts. English muffins are one of those things. What I like about these English muffins is that they don't give me the side effects that eating too many carbs can cause.
Servings Prep Time
2persons 5-10minutes
Cook Time
25minutes
Servings Prep Time
2persons 5-10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the cashew butter and the butter in a sauce pan and heat on low. Stir to combine.
  3. In a bowl whisk the almond flour, baking powder, and salt.
  4. Stir that into the cashew butter mixture.
  5. Add the almond milk and stir.
  6. Add the eggs and stir to combine.
  7. Grease an English muffin mold pan or ramekins.
  8. Pour the mixture into the English muffin molds or ramekins.
  9. Bake for 20 minutes (a toothpick stuck in the middle should out clean).
  10. Allow to cool for about 5 minutes.
  11. Gently remove and slice in half.
  12. Toast as desired and enjoy!
  13. Note: These can be baked, cooled and frozen individually.