LOW CARB ENGLISH MUFFINS

JENNYWREN'S LOW CARB ENGLISH MUFFINS
1 egg
2 tablespoons water
1 tablespoon oil
1/3 cup Carbquik
2 tablespoons golden flax meal
1 teaspoon granular Splenda, optional
3/4 teaspoon baking powder
Pinch salt

In a small bowl, beat the egg, water and oil with a fork until well blended. Mix the dry ingredients in another small bowl, then whisk into the wet ingredients.

Pour the batter into 2 greased microwaveable dishes with straight sides, about 4 1/2" in diameter. Microwave on HIGH 2 minutes or until the muffins spring back when touched lightly. Turn out onto a plate and cool enough to handle them. Slice each muffin in half horizontally. They will be very thin. Toast in a toaster oven until very brown and crispy.

Makes 2-4 servings
Can be frozen

Per Half: 93 Calories; 8g Fat; 4g Protein; 6g Carbohydrate; 4.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Halves: 187 Calories; 16g Fat; 7g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is a slightly tweaked version of Jennywren's recipe. My friend Nancy said she added some baking powder so I did too. I suggest removing the muffins from the baking dishes after the 2 minutes, turning them over and microwaving them another 30-60 seconds to help dry the bottom. I had a heck of a time getting that wet, spongy side to toast. I haven't tried that yet, but will the next time I make these. These only really taste good when very well toasted and crisp. These are very quick and easy to make. I enjoyed eating one of these, but I don't miss bread enough to go crazy over them. Click the photo to see a close-up.

UPDATE: The second time I made this recipe, I put all of the batter into one baking dish. I microwaved it 2 minutes on HIGH then flipped it over and microwaved it another 30 seconds to help set the bottom. That did seem to help the consistency. It also baked better in the center of the microwave than when I placed the two baking dishes on the outer edge of my turntable the last time. I sliced this big muffin into just two pieces and they were more like the size and thickness of a real English Muffin. I also very thinly sliced off the top and bottom "crusts" to help them toast more evenly. However, they didn't get as crispy all the way through being that thick. The inside stayed a bit soft and bread-like. I've changed the Splenda to being an optional ingredient. I left it out this time and I think they taste better without it. One thing I'd like to try soon is to have one of these toasted and topped with a fried egg.

Here are some pictures of the muffins just after microwaving and just after removing from the baking dishes:

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