Quick Starch-Free English Muffin (low-carb)

When I make these I have a little assembly line on the go so that I can make several at the same time. When one is in the microwave I prepare the next one. These freeze beautifully (make sure to slice them in half before you freeze them!) and can be popped into the toaster frozen. I love having these on hand for a quick egg sandwich!

Ingredients

Directions:

1. Let the egg come to room temperature by pulling it out of the fridge for up to 2 hours before starting this recipe. Alternatively, place refrigerated egg in a bowl of warm (not hot) water for about 10-15 minutes until it is no longer cold to the touch.
2. Place egg in a microwavable bowl (I use a round 4.5″ glass dish) and whisk until very smooth.
3. Add oil and mix again.
4. Add remaining ingredients. Mix very well until all ingredients are incorporated well.
5. Use a spatula to wipe the batter off the sides of a glass dish.
6. Microwave, uncovered, for 90 seconds.
7. Carefully remove the dish from the microwave (it will be hot!) and transfer the muffin from the glass dish onto a cooling rack.
8. Slice in half and…voilà!
9. Store these in the fridge for several days or in the freezer for up to 3 months.

Recipe Notes:

• Don’t forget to allow eggs to come to room temperature. The result will be much nicer!
• If your egg is not large, use slightly less of the other ingredients as well!
• “pinch” recipes can be annoying because, really, how much is a pinch? Let me clarify, I used ⅛ of a tsp of cream of tartar (and even less baking soda) and it was too much. So really, a light sprinkle of baking soda and 2 light sprinkles of cream of tartar do the trick for me.