Paleo English Muffin recipe

Thanks kindly to Amanda McDonald for posting this recipe in our Sunshine Coast Paleo/Primal/Real Food Meetup Group Facebook Group recently!
muffin
Grab these:
1 egg, beaten
1 tbsp milk of choice (pure coconut milk or almond milk, or half/half)
1 tbsp coconut flour*
½ tbsp melted grass-fed ghee or melted coconut oil*
⅛ tsp baking soda mixed with ¼ tsp Apple Cider Vinegar*
¼ tsp honey* (optional, can omit sweetener, but use full-fat canned coconut milk for milk of choice)
1 pinchsSea or Himalayan Salt*
* available in Primal Pantry
Do this:
-Melt the butter or oil in a round, glass or ceramic ramekin (can use a 3½ inch, 6 ounce ramekin).
-In a separate bowl, mix baking soda and apple cider vinegar together (it will be very fizzy and bubbly). Set aside.
-Add the remaining ingredients to the ramekin and whisk or stir with a fork briskly.
-Add the baking soda/ACV mixture to the ramekin and stir in well.
-Stir, scraping the sides until clump free, may have to stab at some stubborn clumps.
-Bake in the oven at 200°c for 12-15 minutes until the middle is firm.
-Take a knife between the bowl and muffin and slide around to loosen edges.
-When cool enough to handle, remove from bowl, and cut in half sideways.
-Toast in an oiled fry pan until lightly browned on each side (like a pancake). This is an important step, do not skip!
-Use a spatula to press the tops of muffins lightly down while pan toasting.
**Add zucchini and onion for a more savoury option or organic sultanas for a sweet version
Enjoy 🙂
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