In spite of containing mainly eggs and no grains whatsoever, these guys really do resemble muffins, with their surprisingly bread-like consistency, although they are much tastier, healthier, and more filling than bread. (They are not at all eggy in texture, as the coconut flour soaks up a lot of that moisture.) In my estimation bread’s main utility is as a butter carrier, so I ate my muffins hot with delicious slabs of melting grass-fed butter. I added a few berries and some coconut milk kefir and had a well-rounded and filling breakfast. These muffins are also highly transportable; they are one of my new favorite things to pack in Nick’s lunches. They would also make a great alternative ‘bun,’ if you have a hankering for a sandwich. Maybe a cheese and sausage anti-McMuffin?
2 tsp salt
2 tsp pepper
1 tsp celery salt
1 scant cup coconut flour
1 onion, chopped
1 cup chopped sun-dried tomatoes
1 10oz package frozen chopped spinach, thawed and water squeezed out (this is a more economical version that I prefer – if you have fresh spinach on hand, however, just lightly wilt it, chop, and toss it in)
Preheat your oven to 400. Thoroughly blend your eggs, seasonings, and coconut flour. (I used a hand mixer. Fold in the onion, tomatoes, and spinach. Plop your batter by large spoonfuls onto greased baking sheets and form into English muffin shapes. Bake for 15 minutes. My recipe made 18 generously-sized muffins.
I am sharing this recipe at the Weekend Gourmet, Melt in Your Mouth Monday, Mangia Monday, Monday Mania, Menu Monday, Muffin Monday, Traditional Tuesday, Let’s Do Brunch, Healthy Today Wednesday, These Chicks Cooked Link Party, Cast Party Wednesday, Gluten-Free Wednesday, Food Friday, and Fight Back Friday.