Ingredients

The following ingredients have 1 Servings
  • 1 Egg (beaten)
  • 1 Tbsp Milk of Choice: unsweetened Coconut Milk or Almond Milk (or organic half and half.)
  • 1 Tbsp Coconut Flour (where to buy coconut flour)
  • 1/2 Tbsp Melted grass Fed Butter or Coconut Oil (melted)
  • 1/8 Tsp Baking Soda mixed with 1/4 Tsp Apple Cider Vinegar in separate pinch bowl
  • 1/8 Tsp GF Vanilla Extract * optional (I omit if I'm making something savory like an egg sandwich.)
  • 1/4 Tsp Honey or ( 6 drops liquid Stevia for low carb *optional)
  • 1 Pinch Sea Salt * optional

Instruction

  • Melt the butter or oil in a round, glass or ceramic ramekin ( I used a 3 1/2 inch, 6 ounce ramekin).
  • In a separate pinch bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
  • Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly.
  • Add the baking Soda- cider vinegar mixture to the ramekin, and stir in well.
  • Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
  • Cook in Microwave for 1 minute and 30 Seconds, or can Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm.
  • Take a knife between the bowl and muffin and slide around to loosen edges.
  • Cool enough to handle, then remove from bowl, and cut in half sideways.
  • Toast in a buttered or oiled frying pan, until lightly browned on each side ( like a pancake) this is an important step, do not skip.
  • Use a spatula to press the tops of muffins lightly down while pan toasting ( as seen in photo above).