Just three minutes and four ingredients are needed to make this amazing, dense and filling English muffin which tastes even better than the real deal! Naturally gluten-free, paleo and grain-free, there is a tested vegan version. Don't use a microwave? There is an oven option too!
1large eggcan sub for 1 egg white or 1 flax egg for vegan version
1/3cupdairy free milk of choice
For the microwave version
In a mixing bowl, combine all the dry ingredients and mix well.
In a separate bowl, combine the pumpkin, egg and milk and whisk well. Pour wet mixture into the dry mixture and ensure both are fully incorporated.
Spray a cereal bowl with cooking spray and pour the batter into it. Microwave for at least 3 minutes, or until the centre comes out completely clean.
Remove and let stand for 1 minute before slicing in half, toasting and topping.
For the oven version
Bake at 350 degrees for 15 minutes, or until the centre comes out clean with a fork/toothpick.
Please note the variation in microwave times- I tried using 2 different ones and mine only needed 3 minutes, but another needed close to 7 minutes. These are perfect to be bulk cooked and frozen and simply thawed before consumption- It's best to slice in half before freezing.Adapted from Microwave English Muffin