Egg, Ham and Cheese Muffin - click to see recipe

English Muffin - click to see recipe


I love this crispy English Muffin recipe. It is a take off of the one minute muffin (made with flax meal) on Lowcarfriends.com, but some of them have a sponge-like texture and this one does not.  This recipe was born the day I opened my refrigerator and found nothing to spread my Strawberry Jam on.  Try it – you will feel like you are cheating without a conscience.  I think it is some kind of breakthrough.  We love it!  Pictured are the toasted muffins with a poached egg, ham and hollandaise sauce; a substantial, tasty breakfast!  That is a regular-sized dinner plate, so we're looking at an English Muffin that is bigger than a regular English Muffin.  This is a bland English muffin, just like the original - you don't taste the cheese in it.

P.S.  I was really chuffed to find a review of the English Muffin by Ginny Larsen.  Ginny was one of the popular authors in volume 2 of Low-Carbing Among Friends.

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go

For other great Low-Carb, Gluten-Free recipes by the team & me:
1 egg
1/tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix or Gluten-Free Bake Mix 2 (neither xanthan gum or gelatin required), (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, page___ 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 powerful one and runs hot, so your times may differ depending on the strength of your microwave oven.  This bread-like muffin may be used toasted for a variety of sandwiches or as a toasted bun for hamburgers.  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!  Essentially, it is "bread" in a jiffy for busy people.

I have also tried it with Pepper Jack Cheese in an Egg McMuffin.  I used it in the muffin and also on top.

Yield:  1 serving
1 English Muffin
223.2 calories
13.1 g protein
16.0 g fat
5.2 g carbs


This sauce is useful for serving over poached eggs, asparagus, green beans or fish.

3 egg yolks
1 tbsp lemon juice (22 mL)
1/2 cup butter (125 mL)

In double boiler over hot water (not boiling), whisk eggs and lemon juice.  Add one third of butter, whisk constantly until melted; repeat with remaining butter.  Remove from heat as mixture thickens and is completely heated.

Helpful Hint:  Some people make this sauce in a blender.  Pioneer Woman has a neat way of making it.  Check out her blog for step-by-step instructions for this sauce made in a blender.  You might want to make half her recipe as hers is substantial.

Yield: 2/3 cup (150 mL)
1 tbsp (15 mL) per serving
99.6 calories
0.9 g protein
10.7 g fat
0.2 g carbs