Wow! These were AMAZING if I do say so myself. 
As anyone who is following this group will know I am in the process of putting together some low carb recipes for our B Healthy group weight loss programme (see website for details). One of the things that needs cutting out if you do decide to reduce carbohydrates is bread, and whilst I don’t generally mind skipping this, sometimes its nice to have something bread-like, particularly for breakfast.

This morning I made some really quick and simple low carb English muffins and they really hit the spot, plus they kept me going quite happily for six hours before I felt I needed lunch.

This recipe makes one single muffin and whilst I don’t usually cook in a microwave, this is one of those recipes which works really well using this cooking method.

You will need:
3 tbsp ground almonds
1/2 tbsp coconut flour
1 heaped tsp ground flax seeds
1 large free range egg
1/2 tsp baking powder
1 tbsp butter (you could also use ghee or coconut oil)

Method:
Melt the butter in a small ramekin or bowl in the microwave.
Allow to cool (if its hot to touch) then beat in the egg.
Add the rest of the dry ingredients and combine well.
Return to the microwave and cook for about 2 minutes, checking occasionally. You want it well risen and firm to the touch, but if you cook it for too long it could dry out or go rubbery.
Once cooked, gently remove from the ramekin and leave to cool for a few minutes.
Slice in half and toast until golden.
Serve with a topping of your choice. Today I had coconut cream and a few berries, but this would also go really well with avocado and smoked salmon, or poached eggs.