Microwave muffins/bread.. I thought this deserved a re-post as in the original the recipe was difficult to read and then after much experimenting by a few people we ended with a different beast to the one we started with. I have been experimenting with grain free bread recipes for 2 years now, some successful and some a dismal failure. This recipe, according to my bread expert husband, is the best hes tried. And to top it off its so very easy. I bought square-ish ceramic dishes from Kitchen Warehouse at the request of my son (Mum I just want a normal square sandwich for lunch like the other kids).. Well I think he was hoping for a loaf of Wonder White but that aint going to happen - not on my watch! So we use this recipe All. The. Time. It tastes best when fresh, sitting in a lunch box for half a day is fine and you could make them a day ahead. But dont refrigerate them. They get really dry in the fridge. If you want to toast them I recommend lightly frying them in a frying pan, rather than using a toaster. The toaster dries them out quite a bit. So the recipe I use now.. 2 TBS coconut flour 2 TBS whey protein powder 2 TBS psyllium husk powder 3 1/2 TBS almond meal* 2 tsp baking powder 1/4 tsp celtic sea salt Combine all ingredients in a jar. Cover tightly and shake to combine. Store in the fridge. To make the muffins.. Spray a ramekin with coconut oil spray. Shake the dry mix well and scoop out 2 TBS into the greased ramekin. Add 1 TBS sour cream ** and 1 whole egg. Mix well with a fork. Let the mixture sit for 2-5 minutes then microwave on high for 1min 20sec. I tip it out and cut in half to make two slices immediately. I lay on thin slices of butter and close the sandwich to allow the butter to melt. * for Joes nut free school I substitute the almond meal for a 50/50 mix of ground pumpkin seeds and ground sunflower seeds. ** I havent tried these yet with anything other than sour cream, but for a dairy free option coconut cream or coconut yoghurt might work. If you try it let me know if it works. I usually quadruple this recipe and keep it in the fridge ready to go. That quantity lasts us about a month (I think). You can also bake this in the oven. My Mum makes mini loaves regularly and suggests halving the amount of egg (so obviously youd need to at least double the recipe quantities). Using exact amounts makes it taste a bit too eggy we found. This recipe is a definite keeper, quick, easy and everyone likes it. Hope this helps. 😊
Posted on: Thu, 06 Nov 2014 12:00:06 +0000