- 1 egg white
- 2 Teaspoons canola oil
- 2 Tablespoons applesauce
- 3 Tablespoons brown rice flour
- 1/4 Teaspoon baking powder
- 1/8 Teaspoon baking soda
- 1/2 Teaspoon sugar
In small bowl or cup, briefly beat egg white to frothy (bubbles of varying size).
Add remaining ingredients and mix well to combine.
Spray 1-cup ramekin or other straight-sided microwave-safe bowl with nonstick cooking spray.
Pour batter into ramekin and tap base to level batter.
Microwave on high for 1 minute. Gently remove from dish and allow to cool.
Split in half and toast before serving.
Calories Per Serving222
Folate equivalent (total)7µg2%
Microwave-Baked English Muffin Bread
2 cups all-purpose flour PLUS "PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon all-purpose flour
1 envelope active dry yeast
2 teaspoons sugar
1/2 teaspoon salt
1 cup lukewarm (105, 115) fat-free milk
1/4 teaspoon baking soda
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Microwave English Muffin (Gf, V, P)
A microwave English Muffin recipe with 3 variations- 1 gluten free, 1 paleo and 1 vegan! All high protein without protein powder!
- 1/2 serving (serving = 1/4 cup) Trader Joe's Peanut Flour Defatted
- 1/4 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
- 1 large Egg
- 0.0625 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
- 1 tsp Cinnamon
- 1 dash Sea Salt
- 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined
Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated
Add the cinnamon and sea salt and put into the microwave for 2-4 minutes, depending on the power
Remove from the microwave and dust either side generously with flour. Allow to cool, slice in half and pop in a toaster. Top as you would an English muffin
Microwavable English Muffin - Recipes
Sometimes the best things in life happen by complete accident.
Take my discovery of this amazing recipe for “English Muffin Bread” that’s “baked” in your microwave in mere minutes. I kid you not.
A month ago, Rebecca from New Hampshire, emailed me out of the blue, frantically searching for this recipe by cookbook author Lora Brody. She’d made it before, loved it, but couldn’t for the life of her lay her hands on it again. So, she did what we all do: She Google’d it. The search engine returned a link to where she could find it: FoodGal.com. Trouble is I not only didn’t have that recipe on my blog, but I’d never even heard of it. Go figure.
After she and I exchanged perplexed emails, Rebecca eventually found the recipe again in Brody’s cookbook, “The New England Table” (Chronicle Books), and sent me a copy. It’s adapted from a James Beard recipe.
I’ve made English muffins from scratch before. They’re glorious when they’re home-made, but they are quite laborious.
This English muffin loaf is far, far easier. Sure, you still have to let the dough rise. But since it’s a loaf, you don’t have to shape individual rounds to griddle them. You also don’t have to turn on the stove and heat up the house in the summer if you want fresh bread. Is that a godsend or what?
A simple dough of all-purpose and whole wheat flour is stirred together with a little cornmeal, sugar, salt and yeast. Allow it to proof for an hour. Then, you punch it down before stirring in a pinch of baking soda mixed with warm water. Let it rise again for half an hour, then it’s ready to go into your microwave for all of six and a half minutes.
When it emerges, it may look pale and undone, but cut a slice and toast it to be rewarded. It’s bread with crisp parts, chewy parts and airy parts — a cornucopia of pleasing textures.
It doesn’t have the developed flavor of English muffins made with a starter. But I decided to experiment with a second batch by allowing the dough to rise slowly overnight in the refrigerator. The next day, I allowed it to come to room temperature for about two hours, before punching it down, then adding the baking soda mixture. Because the dough was so cold, you may have to nuke it for just a few second longer in the microwave.
And the taste in this version? When toasted with butter, it did have a slightly more fermented bread flavor.
So, if you have the extra time, I recommend letting the dough rest overnight in the fridge. If not, go with the standard method for a still very satisfying result.
From now on, if anyone ever Googles the recipe, it really will be found on my blog.
English Muffin Bread
2 cups (10 ounces) unbleached all-purpose flour
½ cup (2.5 ounces) whole-wheat flour
1 ½ teaspoons granulated sugar
1 1/2 teaspoons active dry yeast
1 ½ cups (12 ounces) buttermilk, heated to 110 degrees
Combine 1 cup of the all-purpose flour with the whole wheat flour, cornmeal, sugar, yeast, and salt in a medium mixing bowl and whisk lightly until combined. Slowly add the warm buttermilk while stirring with a wooden spoon until smooth. Add the remaining 1 cup of all-purpose flour and continue beating by hand until the batter is stiff and just slightly sticky.
Scrape the dough into another oiled, medium sized bowl. Cover with plastic wrap and set in a warm place until doubled in bulk, about 1 hour. With a wooden spoon, stir down the batter to release the gas and deflate the dough. Dissolve the baking soda in 1 tablespoon of warm water and add this solution to the batter. Use the wooden spoon to mix until distributed evenly. Butter a 6-cup microwave-safe loaf pan and put the batter in the pan. Cover it with plastic wrap and set aside again in a warm place until doubled in bulk, about 30 minutes.
Place the loaf pan in the microwave and cook the dough on full power (high) for 6 ½ minutes. The bread will still be doughy, full of holes, and raw looking this is fine. Cool the dough in the pan for 5 minutes, then turn it out onto a wire rack. Let cool completely.
To serve, cut as many slices as desired and toast them until crisp and golden brown.
Note: Brody says that powdered buttermilk may be substituted. Add the powder with the other dry ingredients in the first step. Then add warmed water in place of milk.
Note: For a more developed flavor, follow the recipe through the step of scraping the dough into another oiled, medium sized bowl. Cover with plastic wrap and place in the refrigerator overnight. The next day, allow the dough to come to room temperature for about 2 hours before stirring in the baking soda-water mixture. Then, follow the remaining steps in the recipe. If the dough is still a little cool before going into the microwave, you might have to add a few more seconds of cooking time.
Adapted from a recipe by Lora Brody in “The New England Table”
Microwave English Muffin Bread
Lightly grease a microwave-safe 9 inch loaf pan sprinkle pan with cornmeal.
In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth.
Form into a loaf, and place into the prepared pan.
Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size.
Microwave on high for 4 to 6 minutes, until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack.
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Quick and Easy Microwave Egg McMuffin
My dad isn’t an awesome cook (sorry dad) but he can make one serious egg….in the microwave.
It’s amazing what 40 seconds of electromagnetic waves can do to a chicken egg. Seriously. It’s fast and pretty darn tasty. Just make sure you seriously spray your tea cup with PAM and cover that bad boy – or you get egg that refuses to come off the cup and a huge mess in the microwave.
If you cook them right, you have the first ingredient to an incredibly tasty treat.
Your own Egg McMuffin – without the stop at the drive-thru.
Guys, my girls love these, my husband loves these and it might be one of my favorites, too. A English Muffin a little cheese, a little ham and scoche of butter and your glorious microwave egg – and you’re set for a tasty, speedy breakfast (or lunch, dinner or heck – even snack!).
Now, can you make your egg on the stove for this recipe? You bet. But why? This is easier people. And easy makes me smile.
Enjoy! Oh – and be sure to thank my dad for the tip!
Dad’s Egg McMuffins
You will need:
- Cooking Spray
- pinch of salt
- English Muffins
- Ham (or your choice of meat)
1. Spray a microwave safe mug with cooking spray. Place one egg in the cup. Cover. Microwave on high for 40 seconds. (More or less depending on your microwave.)
2. Toast your muffin. Spread on your desired amount of butter. Place egg on one side, ham and cheese on the other.
Keto Muffin For Breakfast
No one wants to spend a lot of time in the kitchen, right?
I have a big case of spring fever and I&rsquom looking for ways to spend more time outside doing the things I love.
So, I&rsquove been making more and more quick and easy low-carb recipes.
Did you know it takes less than two minutes to bake a delicious keto friendly microwave muffin in a mug? Yup?
That means you can whip one right up before you leave in the morning and snack on it during the commute.
What Gives English Muffins Their “Nooks and Crannies?”
English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.
The longer you leave your dough before baking, the more bubbles you will create an even better flavor.
Making the 4 ingredient 90 second English Muffin
Almond flour, butter, baking powder, and one egg are the only ingredients you need in this recipe.
I use a ramekin to make these muffins. They create the perfect shape for the English muffins.
If you don’t have ramekins, then just use a mug, it works perfectly as well. Make sure that whatever you are using is microwave safe.
Start by melting the butter in the ramekin or mug. That should take about 20 seconds.
Add the almond flour, beaten egg, and baking powder to the melted butter.
Using a fork or whisk, mix well until the mixture is smooth. Place in the microwave oven and cook for 90 seconds on the high power setting
You are going to see the mixture rise over the rim of the ramekin as it cooks. this is normal, it will not spill over because it firms up as it cooks.
Using a kitchen towel or oven mitts, remove the cooked English muffin from the microwave. Turn it out onto a plate, split in half, and toast until golden brown on a heavy-based pan on the stove.