Servings: 4 Prep: 10 mins Cook: 30 mins Total: 40 mins
This is probably the closest to flat out plagiarism as I’ve come. However, I HAVE changed enough of the steps and ingredients, so that I may protect the (not-so) innocent (me!).
I’m a big fan of Chowstalker.com. They do an excellent job of attracting recipe developers within the paleo/primal/low-carb world and then sharing their collective recipes via a very simple image display. In addition to their main page, they also share recipes via their Facebook page. One day, I was lurking on their page and noticed a post about “Paleo-friendly English muffin in a hurry”. It seemed interesting, so I read about it. At its core, it’s a one-minute-muffin, made with coconut flour and shaped a little more like an English muffin, rather than a … hmmm … puffy American one? (People of England … what do you call Muffins, over there?)
Then, I read the comments on the Facebook page. Someone named Sve Ta suggest that “you can do french toust, too”. Immediately, I knew I wanted that!
So, this whole recipe came about because Chowstalker shared this paleo English Muffin recipe and someone else commented that French Toast could be a way to go.
(just so I don’t feel like I’ve TOTALLY stolen this, note that I have made French-Toast like goodies with OMM’s before)
This one, however, somehow took it to a new level. This may very well be the best thing to come out of my kitchen in a good long while (and some decent stuff comes out of there, too!)
Baking Note: It makes some sense to simply grease a 12-cup muffin pan and bake these for about 12 minutes at 400 F. Then, pop them out of their cups and slice them in half, so they can cool and will absorb the egg mixture more quickly and fry more evenly. Will result in 24 discs, instead of 12.
OMM French ToastPrint Rate
- 1/4 cup coconut flour
- 1 tbsp 'Swerve' or other sugar replacement
- 2 tsp baking powder
- 1 large dash salt
- 8 large whole eggs divided
- 3/4 cup almond milk unsweetened, divided
- 1 tsp vanilla extract
- 1/4 cup butter melted
- 1/2 cup cream heavy whipping
- 1/4 cup fresh whole butter
- Mix together your coconut flour, sugar equivalent (If it's powdered. If it's a liquid, add with the liquids), baking powder and a dash of salt.
- In a separate bowl, whisk together 4 of the eight eggs. Add only 1/4 cup of the almond milk and your vanilla. Whisk.
- Add your dry ingredients to your wet ingredients and whisk, while pouring in your melted butter.
- Grease 12 microwaveable safe containers, which are fairly wide. I used 8 oz ramekins, but you could also use flat bottomed soup bowls, wide coffee mugs, etc. You could even use tall coffee cups and simply cut your muffins in half.
- Microwave your muffins. For each muffin, add a minute to the microwave. I did 2 batches of 6, with 6 minutes on the timer for each batch. Total: 12 minutes.
- While your muffins are nuking, in a large and wide mixing bowl, whisk together your remaining 4 eggs, 1/2 cup of almond milk and 1/2 cup of heavy cream.
- As your muffins come out of the nuker, pop them out of their containers and let them cool for about 1 minute, just long enough to keep them from cooking the egg mixture. When they are cool enough, add them to the egg mixture and allow to sit for a few minutes; flipping them occasionally. They are somewhat fragile, but not too bad. You can fairly easily grab and flip them around. They will absorb the egg mixture.
- When they have absorbed some of the egg mixture, heat a large skillet, sauté pan or flat-top griddle over medium-low heat. Add some of your fresh butter and melt it. Everyone has their own method for doing this. So, I'm just going to say ... Fry like fry your muffins like French toast. Keep warm in the oven until they are all ready.
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