Paleo English Muffins
Ingredients
The muffin:
2 min prep
3 min cook
Total Time: 5 minutes
Yields: 1 muffin
Directions
- Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.
- Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
- Microwave method: Microwave for about 90 seconds, until firm.
- Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch
- Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Notes:
Store: Keep keto English muffins in an airtight container in the fridge for a few days.
Freeze: Freeze for 2-3 months—easy meal prep!
Reheat: Pop them in the toaster or oven until warm and crispy.
Credit: Wholesome Yum
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
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