Protein English Muffin

Name: Protein English Muffin
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: ENGLISH MUFFINS; 10g buckwheat flour; 5g arrowroot flour/starch (same thing!); 10g rice flour, white or brown; 15g Pulsin Unflavoured Pea Protein; 1 tsp (5g) ground flaxseeds or ground chia seeds; 60ml (¼ cup) water; Pinch of Pink Himalayan Rock Salt; Dash of Cinnamon (optional); ¼ tsp gluten free baking powder; Spray cooking oil or coconut oil for preparing ramekin; TOPPINGS; Nut butter; Avocado; Sliced banana; Jam

Protein English Muffin

Recipe by Zena ScottCourse: BreakfastCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

ENGLISH MUFFINS
10g buckwheat flour
5g arrowroot flour/starch (same thing!)
10g rice flour, white or brown
15g Pulsin Unflavoured Pea Protein
1 tsp (5g) ground flaxseeds or ground chia seeds
60ml (¼ cup) water
Pinch of Pink Himalayan Rock Salt
Dash of Cinnamon (optional)
¼ tsp gluten free baking powder
Spray cooking oil or coconut oil for preparing ramekin
TOPPINGS
Nut butter
Avocado
Sliced banana
Jam

Directions

Mix together all ingredients in a small bowl.
Lightly grease a deep microwave safe ramekin with some spray cooking oil or melted coconut oil; you should need no more than ¼ tsp!
Place dough into the ramekin, lightly press and spread using your fingertips so that it’s smooth on top and even.
Cook on high in the microwave for 1 minute 30 seconds.
Leave in the ramekin for 30 seconds. Remove and once cool enough to touch slice in half and toast in a toaster oven or under a preheated grill.
Serve topped with toppings of choice!