English Muffin


Bread, Breakfast


1 egg

1/8  tsp salt (0.5 mL)

3 tbsp Gluten-Free Bake Mix, OR this Gluten-Free Bake Mix (45 mL)

1/4 tsp baking powder (1 mL)

2 tbsp shredded Monterey Jack (30 mL)



In cereal bowl, beat egg and salt with fork.  Add Gluten-Free Bake Mix and baking powder.  Whisk in well with fork.  Stir in Monterey Jack cheese until well combined.

Nuke 1 minute and 10 seconds.  Immediately loosen sides and invert muffin.  Using a good, serrated bread knife, slice horizontally in two.  Set an ordinary toaster to the last setting and toast.  If desired, toast it one more time after that as well (maybe not for the full length of time - depends).


Helpful Hints:  The muffin should be dry when inverted; i.e. no wet, soft spots in the center.  My microwave oven is a Panasonic Inverter, 1200 watts.  Your timing may differ quite a lot depending on the strength or wattage of your microwave oven.  This bread-like muffin may be used toasted for a variety of sandwiches.  What is neat about this recipe is that it is ready in a jiffy.  It doesn’t come more convenient than that!

It is bland like an English muffin (have you ever had one not toasted?), therefore, great toasted and buttered with sugar-free preserves or a little honey and shredded cheese to go with a cup of tea or coffee any time of day. Yummy!


1 whole English Muffin (2 halves)
223.2 calories
13.1 g protein
16.0 g fat
5.2 g net carbs