Ingredients

• 1-1/2 Cups / 6 oz / 170 g - Almond Flour
• 6 Eggs (beaten)
• 6 TBS / 3 oz / 85 g - melted Butter (grass-fed)
• 1 TSP - Baking Powder
• 1/2 TSP / 5 g - Sea Salt

Instructions

1. Preheat oven to 350°F.
2. In a bowl, stir together all ingredients until thoroughly mixed.
3. Grease the muffin rings for each muffin made.  Place the rings on a cooking sheet lined with parchment paper or a silicone baking mat.
4. Sprinkle a little almond flour on the mat inside of each ring.  Fill each ring with muffin batter.
5. Bake the muffins for 20 minutes or until they are lightly browned on the top, watching carefully so they do not burn.
6. Allow the muffins to cool for several minutes on the sheet.  Once they are firm, use a thin spatula to move the muffins onto a cooling cloth or rack and remove the rings.
7. When ready to serve, fork-split the muffins, butter and lightly brown the inside in a sauté pan or toast in a toaster oven and then butter, if desired.
8. These No-Grain English Muffins are excellent for making sandwiches.
9. Enjoy!