This recipe is inspired by @deb.makes.lowcarb.delish
These muffins are truly the Real Deal!
NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C mix weighs approx. 125g.
Makes 4 English Muffins
DRY INGREDIENTS
1 C + 2 T Pizza & Wrap Mix (140g)
1/2 t Baking Soda (or 2 t Baking Powder)
WET INGREDIENTS
1/2 C Egg Whites (120g)
1/2 C Milk of choice (120g)
2 t Apple Cider Vinegar (10g)
TIP: I prefer to bake these, but you can also put them in a lightly greased skillet instead. Once cooked, sprinkle with a little coconut flour, cornmeal or tapioca starch for an authentic look.
DIRECTIONS
1. Pre-heat oven to 350 degrees and line a sheet pan with a baking liner. Baking liners work better here than parchment paper.
2. In a medium/large bowl, whisk together the egg whites, milk and vinegar.
3. In a small bowl whisk together the Pizza & Wraps Mix and either the baking soda or baking powder.
4. Whisk the wet and dry ingredients together until well combined.
5. Cover and let rest for 15 minutes.
6. Use a rubber spatula to stir and fold the dough together until it becomes a soft, sticky dough.
7. Divide dough into 4 sections and with damp hands shape each into a ball.
8. Place on the sheet pan and gently pat down to a disc about 3" wide.
9. Bake for 8 minutes, then use a spatula to turn each muffin over.
10. Bake another 6 minutes then remove from oven and transfer to a cooling rack.
11. Once completely cool, slice and toast!
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