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 When I was a kid I loved English muffins. I would slather them in margarine and top it with sugar. I’m not sure I can think of a less healthy meal (or gross, I was such a weird kid!). But now that I’m older, I’m not sure English muffins should even be considered food. See what I mean:

This is not an item I consider food, it’s loaded with processed ingredients and preservatives. But, they do taste good. So I decided to make my own grain-free, soy-free, weird-ingredient-I-can’t-pronounce-free. With only three ingredients! I’m a big fan of easy baking.

Makes 4.

Ingredients:

  • 2 cups almond flour
  • two pastured eggs
  • 1/4 teaspoon baking soda (aluminum free)

Steps:

  1. Set oven to 350.
  2. Combine all ingredients and shape into muffins (above).
  3.  Bake on parchment paper for 15 minutes, or until golden.

When done, they’ll look like this:

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I cut mine in half and and added a pastured egg, pastured bacon and sliced tomato. All from local farms!

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Shared at: Real Food Wednesday, Whole Foods Wednesday 

7 responses on “Grain Free English Muffins

  1. Johnie Ang

    Muffins made from cornmeal are popular in the United States. Though corn muffins can simply be muffin shaped cornbread, corn muffins tend to be sweeter. Similar to the pan variety, corn muffins can be eaten with butter or as a side dish with stews or chili.””,;

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  2. M. Hartz

    A million thanks for this awesome recipe! I made these last night and we used them as sandwich rounds for tuna sandwiches! I love how easy these are to make and that there are only 3 ingredients – doesn’t get any simpler! I’ll use this recipe on a weekly basis.

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