This muffin is an easy substitute for a bagel or toast. Cut in half, it’s the perfect vehicle for your favorite spread or toppings I like it with gravlax, my Dairy-Free Minute “Cream Cheese” Spread, red onion, capers, and a squeeze of lime, as shown. Or try it with Orange Marmalade! You can make the muffin in either a microwave or a toaster oven. I love using my toaster oven for small jobs like this because it takes less time to preheat, plus it doesn’t heat up the kitchen on hot summer days.
Ingredients
- 1 teaspoon unsalted butter, softened (or coconut oil for dairy-free), for greasing
- 1 large egg
- 2 teaspoons coconut flour
- Pinch of baking soda
- Pinch of fine sea salt
- 1 tablespoon grated Parmesan cheese (optional; omit for dairy-free)
- 2 teaspoons coconut oil, for frying (optional)
How to Make It
- Grease a 4-ounce dessert ramekin with the butter. If using a toaster oven, preheat the toaster oven to 400°F.
- In a small mixing bowl, mix together the egg and coconut flour with a fork until well combined, then add the rest of the ingredients and stir to combine.
- Place the dough in the greased ramekin. If using a microwave, cook on high for 1 minute, or until a toothpick inserted in the middle comes out clean. If using a toaster oven, bake for 12 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool in the ramekin for 5 minutes. Remove the muffin from the ramekin and allow to cool completely. Slice in half.
- If you like your muffin with crispy edges, melt the coconut oil in a medium skillet over medium-heat heat. When the oil is hot, place the muffin halves in the hot oil, cut side down, and fry until the edges are crispy.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 188 kcal Calories from Fat: 150.3 kcal |
|
% Daily Value*
|
| Total Fat 16.7 g 48% |
Trans Fat 0.0 g |
carbohydrates 3.3 g 3% |
Dietary Fiber 2 g 5% |
Protein 6.7 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |