90 Second English Muffin

November 28, 2012

This time of year turns me in to a lazy bum.

I don’t know if it’s the cold weather. The holiday season. The cozy blankets. The fuzzy warm socks. The hot chocolate with half a can of whipped cream. Or the fact that it starts getting dark right after lunch. I just struggle to get motivated to do anything.

On my weekends I stare at piles of laundry, I give a few glances to the Christmas boxes that are screaming to be unpacked, I try to ignore the crumbs on the floor, and I just sit my bootay on the couch and try to find a Teen Mom marathon to watch.

This makes me feel great but horrible all at the same time.

I should be using the winter time to crank the oven and be turning out tons of goodies like some crazy baking elf. But after I make a batch of cookies I’m spent and don’t want to continue on with my holiday baking list. What is wrong with me?

And let me tell you with all of these mug cake, coffee cake, streusel cake, French toast things that you can make in the microwave in under three minute, I really don’t wanna turn on my oven.

Case in point – English muffins. I don’t really wanna spend the time messing with yeast. Then proofing, rolling, kneading, yada yada. So to the microwave with my muffin I went.

Since this only took me 2 whole minute to whip up and bake, I don’t even want to tell you how many extra hours I have to TV watch, Pinterest surf for nursery ideas, and online shop for little boy monster clothes. Wanna come over?

90 Second English Muffin
use your times tables to make more than one serving

1/4 cup almond meal

1/2 tablespoon melted butter

1 egg

1/8 teaspoon baking powder

A pinch of salt

Combine all ingredients in a little bowl that’s been sprayed with cooking spray and pop in the microwave for 90 seconds. Remove bowl from microwave and scoop out the muffin. Allow it to cool for just a minute before you cut it in half. Then you can top it, stuff it, eat it plain…do whatever your little heart desires!

Recipe adapted from Carrots N Cake


1 Erin November 28, 2012 at 7:52 am

Seriously!? This is amazing!

2 Colleen @ What's Baking in the Barbershop?! November 28, 2012 at 8:24 am

Oh my goodness, how cool is this?! Awesome!!

3 Elaine @ Cooking to Perfection November 28, 2012 at 10:35 am

Awesome idea! Could you substitute whole wheat flour for the almond meal?

4 Steph November 28, 2012 at 12:07 pm

Hi Elaine!

I don’t see why you couldn’t, although I haven’t tried it

5 Nicole @ Lapetitebaker November 29, 2012 at 12:34 am

How awesome is this?! I love it.

6 Nancy November 29, 2012 at 7:35 am

I love English muffins and have got to try this!! Amazing that you can make one in the microwave! This is super fast and look delicious. I will try it in the morning. Thank you for your recipes, always find something good to make on here.

7 Colleen December 6, 2012 at 4:00 pm

So, who’s tried this english muffin? Verdict, yay or nay?

8 Luiza November 14, 2013 at 9:17 pm

I don’t own a microwave, can I cook it in a little convection oven?

9 Maria April 17, 2018 at 6:02 am

This is tasty and very eggy, but I would not call it an english muffin. Far too spongy a texture for bread – more like a pastry. I stuck it in my toaster oven for a few minutes to firm it up and it became much more bread-like. Thanks for the recipe!

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