Instant English Muffins – Nut Free
Instant English Muffins – Nut Free
Ingredients
- 1 tbsp butter
- 1 tbsp sunflower seed butter
- 3 tbsp sunflower seed flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 1 egg
- 1 tbsp water
- 1 tsp lemon juice
Instructions
- Grease two medium ramekins (about 1 cup capacity each) with coconut oil spray (or brush with melted butter).
- In a microwave safe bowl, melt butter and sunflower seed butter together on high for 30 seconds. Stir to combine.1 tbsp butter, 1 tbsp sunflower seed butter
- Stir in sunflower seed flour, baking powder, cinnamon, and salt. Whisk in egg and water and lemon juice until well combined.3 tbsp sunflower seed flour, 1/2 tsp baking powder, 1/2 tsp ground cinnamon, 1/8 tsp salt, 1 egg, 1 tbsp water, 1 tsp lemon juice
- Divide mixture between prepared ramekins and microwave (at the same time) on high for two minutes. Let cool for a few minutes.
- Run a sharp knife around the inside of the ramekins and flip out onto a plate. Slice in half and toast to your liking.
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