This Low Carb Carbalose Flour English Muffins recipe has been a long time coming and is long overdue. When I was originally married in 1968 one of the gifts I received was the new & revised 1968 version of The Joy Of Cooking. 47 years later that book is the most dog-eared, moth-eaten cookbook I have. Back then it didn’t take me long to find the English muffin recipe on Pg. 568 and until I was diagnosed as diabetic, I always made my own English muffins and I have made 100’s of them. Much less expensive, fun to make and taste lots better. So…after much time and procrastination I made them with Carbalose flour this morning and believe it or not they were a success on the first try. The deal is-English muffins are so good for so many things that I have actually missed them. And now, instead of relying of one of those crummy McMuffins at you know where, you can stay at home and make yourself a healthier one instead.
Here’s a little test. How do you know by looking at an English muffin that it is homemade? Because when they cook they don’t split themselves, you have to do that.
I didn’t use all the Carbalose Flour Bread dough ingredients although I think I could have. I didn’t use coconut flour and I subbed butter for coconut oil. The basic difference with bread vs muffins is you make a muffin “batter”, let it rise & collapse, then add the fat & remaining flour. I also used to make my original muffin dough into a loaf of bread and I may test that one day too.
All my Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 3 C Carbalose Flour***
- ¼ C Gluten
- ¼ t Guar Gum
- ½ t Xanthan Gum
- 1 t Salt
- ¼ C Warm Water
- ¼ C Golden Flaxseed Meal
- 1¼ C Warm Water
- 1 t Sugar
- 1½ T Yeast
- 8 Drops Liquid Sucralose***
- ¼ C Warmed Heavy Cream
- 2½ T Soft Butter + 3½ T Melted Butter
- Mix yeast, sugar and water and bloom for 10 minutes then add Sucralose.
- Add flaxseed meal to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
- Put 1¼ C flour, gluten, gums, and salt into a mixing bowl & beat in liquids including cream & watered flaxseed meal. It should now look like a batter.
- Cover loosely and allow sponge to rise, (bubble & collapse) in a warm place. This should take about 1-1¼ hours. (I turn my oven onto the lowest setting for a couple minutes, turn it off, make the sponge batter, and put in the oven).
- Preheat griddle to 350°.
- Using a whip, or an electric mixer, beat in softened butter 1 T at a time.
- Start beating in remaining flour ¼ C at a time until your whip or mixer won’t take any more.
- Roll dough onto counter, knead in remaining flour ¼ C at a time and finish kneading 1-2 minutes.
- Dough will not stick to counter.
- Roll dough to ½” thick and with a 3¼”-3½” ring, press down but do not twist. Continue until as many muffins can be cut and as you have leftover dough, knead & reform and cut more muffins.
- Brush muffins with melted butter and gently place on griddle buttered side down and then gently brush tops of muffins.
- Muffins will rise after being put on the griddle and just leave them alone for 4-5 minutes or until browned on first side.
- Gently turn over and finish cooking.
- Place on wire rack and cool completely.
- Muffins will deflate a bit upon cooling-it’s OK-you didn’t do anything wrong.
- The longer you leave these on the cooling rack the better. (Within reason of course). They are much easier to fork open after resting.
- 8 Servings-Larger Ring
- 279 Calories, 17.7g Protein, 18.5g Fat, 20.2g Carbs, 11.g Fiber, 8.3g Net Carbs
- 10 Servings-Smaller Ring
- 221 Calories, 14.2g Protein, 14.8g Fat, 16.2g Carbs, 9.5g Fiber, 6.7g Net Carbs
- These can easily be individually wrapped and frozen.
- A 3¼” ring will yield about 10 muffins and a 3½” ring will yield 8 muffins.
- There are several ways to cut muffins. If you fork it open it will have those famous nooks & crannies which of course are great at holding all that butter you might want to slather on them. But you can also slice them with a knife if you plan to make say, eggs benedict and want a flat surface to mound things onto.
- I have pretty much always forked mine but as I said there are advantages to both ways.
- If you have a rather straight fork it helps as a curved fork takes a little getting used to splitting evenly.
- I love these buttered, slathered with cream cheese, capers, lox or smoked salmon, a slice of tomato, and raw red onions rings and lots of fresh cracked pepper. Oh Baby, Oh Baby.
- These also make terrific individual mini pizzas, a pretty good burger bun, good under chicken, tuna, ham, or shrimp salad with melted cheese on top. (Think they call that a melt), and of course classic eggs Benedict which has many different variations of it’s own. I’ll bet you can come up with lots of ways to use them.