Cinnamon Raisin English Muffin
Serves: 1
Happy Sunday! I hope you are having a fun and/or relaxing weekend! Today’s recipe is quick and delicious (as always! ;)) My sister and I had been talking about cinnamon raisin ezekiel bread on the phone one day and I told her how they made an english muffin version. Somehow that quick conversation sent my taste buds into cinnamon raisin craving mode! At that moment I knew that cinnamon raisin english muffins would be on the menu for the next morning….and this recipe was born! I hope you enjoy!
Fit Ingredients
- 2 tbs (14g) almond flour
- 2 tbs (13g) flax meal
- 1 tsp ground cinnamon (feel free to add more or less)
- 2 large egg whites
- 1-2tbs raisins (again, add more or less as desired)
- sweetener, optional
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- 4 inch ramekin
- non stick spray/coconut oil
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Directions
1. Pre heat your oven to 350 degrees.
2. Coat your ramekin with non stick spray or oil.
3. Mix together all ingredients except raisins.
4. Fold in raisins.
5. Pour into ramekin.
6. Bake for ~ 18 minutes. *
7. Enjoy with your favorite breakfast sides!
(pardon my crooked cutting here)
This muffin was loaded with cinnamon and sweetness from the raisins plus they were so soft!! I had it along side an omelet with roasted carrots and brussels sprouts…because yes, I love my veggies at every hour of the day! It would also make the perfect bun for a breakfast sandwich too! Yum!
*I popped mine in the oven and baked it while I jumped in the shower!
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Nutrition (for entire recipe using 1 tbs raisins)
Calories: 206.4, Protein: 13.3g, Carbs: 16.5g, Fat: 11.5g (1g Saturated), Sodium: 111mg, Fiber: 7g* (Net Carbs: 9.4g)
*7g of fiber in an english muffin?! I will take that!
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