Rosemary English Muffins (Gluten Free)

Breakfast STAPLE in the house! ⠀

These have been my go-to breakfast sandwich muffin for the last 3 months and I’m still not sick of them! ⠀

Add a homemade sausage patty, an egg, and some cheese and it’s a perfect breakfast sandwich! ⠀

Plus the muffins are #GlutenFree so they don’t upset my stomach. ⠀

Here’s what you need:

2 Cups Gluten Free All Purpose Flour
2 1/2 tsp Xanthan Gum
1 tsp Sea Salt or Pink Himalayan Salt
2 tsp Instant Yeast (or 1 packet of rapid rise)
2 Large Eggs, lightly beaten
1 1/2 cups unsweetened coconut milk (refrigerator section), warmed
2 TBSP Ghee, melted
2 TBSP pure maple syrum
1 TBSP finely chopped fresh rosemary

DIRECTIONS
1. Preheat oven to 400º
2. Lightly coat a muffin top pan (or regular muffin pan) with cooking spray, set aside
3. Place flour, xanthan gum, salt, and yeast in food processor, pulse to combine. Set aside
4. Combine eggs, coconut milk, ghee, maple syrup and rosemary in a mixing bowl. Whisk to blend
5. With food processory running, slowly add egg mixture to flour mixture; process for 2 1/2 minutes
6. Fill each muffin cup with 1/4 cup batter; cover and allow to rise for 30 minutes
7. Uncover and bake for 15 minutes, rotating pan after 8 minutes
8. Let muffins cool in pan slighly and transfer to a cooling rack.
9. ENJOY!!

For more amazing recipes like this, pick up a Fixate Cookbook HERE, or join Beachbody On Demand for access to the full cooking show!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.