raisin cinnamon english muffins (grain free, scd diet)
these are simply a dream! truly reminiscent of that classic raisin cinnamon bread, these are made with almond flour and a cinnamon-honey mixture in the form of english muffins.
Servings: 18 raisin cinnamon english muffins
Ingredients
- 2 cups almond flour
- 2 tbsp apple cider vinegar
- 1 tsp baking soda
- 4 eggs
- 1/4 cup butter, melted
- 3/4 cup 24-hour dripped SCD yogurt sub in greek yogurt or dry curd cottage cheese
- 4 + 1/2 tbsp honey divided as follows: 2 tbsp / 2 + 1/2 tbsp
- 4 tbsp cinnamon
- 3/4 + 1/4 cup raisins (the 1/4 cup is for extra topping, feel free to add even more as desired) (i use organic sun-maid, they are simply the best)
Instructions
- Start by soaking your raisins in boiling hot water for 15 minutes to soften them.
- Now, begin to prepare your batter. In a food processor, blend the almond flour, baking soda.
- Add the melted butter, 2 tbsp of honey, and dripped, thick or greek-style yogurt, and continue to blend.
- Add in the apple cider vinegar, and pulse once again. Finally add in the eggs, and blend until well combined.
- Remove the blade from the food processor, and using a spatula, take off any excess batter. Mix in the 3/4 cup of raisins, and 1 tsp of cinnamon.
- With the remaining cinnamon and the remaining 2 + 1/2 tbsp of honey, you will be creating a honey-cinnamon mixture to swirl into your english muffins.
- Warm the 2 + 1/2 tbsp of honey slightly to make it runny, and stir in the cinnamon in a small bowl. If you don't find it to be liquid-y enough to swirl, you can add a little bit of water.
- Use a silicone whoopie pie or mini cake mold (you can also try using the very bottom of a jumbo-sized muffin tray), you will now be preparing your english muffins.
- To prepare your english muffins, you will start by layering: 1 tbsp of the batter, 1/8 tsp of the cinnamon-honey mixture, a few extra raisins, and repeat this again with another 1 tbsp of batter, 1/8 tsp of cinnamon-honey mixture. (2 tbsp of batter total, and 1/4 tsp total of cinnamon-honey mixture per english muffin, however, it is possible you will need to use more or less depending on the size of your silicone mold).
- Now using a toothpick, swirl the cinnamon-honey mixture in figure-eights. Finally, top each english muffin with a few extra raisins. [Step-by-step photos on my website]
- Bake the english muffins in a preheated oven at 350 for 17-20 minutes. They will start to brown, but you don't want them to overly brown as you will inevitably end up toasting these when you go to make one! Although you can eat them un-toasted too, they are better slightly toasted in my personal opinion. Allow to cool completely before removing. Makes 18 raisin cinnamon english muffins.