or ghee, divided
full-fat coconut milk
Preheat oven to 400°F. In a cupcake pan or ramekins (approximately 3” round ramekins work well), melt 1⁄2 tbsp oil or ghee into each each mold/ ramekin.
Whisk all of the ingredients in a bowl very briskly until clump free (see Notes below). Pour batter into cupcake pan or ramekins.
Bake in the oven for 13 to 16 minutes, until the middle is firm. Remove when finished and turn oven to broil.
Take a small, sharp knife and slide around to loosen edges, then remove, and let cool for a few minutes. Cut in half sideways.
In a medium pan or microwave, melt the remaining oil or ghee. Brush muffins and lightly toast them under broiler. This step makes them extra delicious so don’t skip it!
*If you're using your English muffins for a savory dish, you can omit the vanilla and honey.
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