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3 Min Microwave Cinnamon Raisin English Muffin

When I was home for winter break, I was lucky to be waking up to the aroma of my mother’s freshly baked goods. Now that I am back in a dorm, I still want to enjoy those comforting and delicious foods.

I came up with a recipe that uses ingredients which can all be bought in the C-store and only requires a microwave: the Three Minute Microwave Cinnamon Raisin English Muffin.


Time: 4 Minutes

Servings: 1

Difficulty: Easy



1/4 Cup Almond Flour

1/2 tsp Baking Powder

1/2 tsp Cinnamon

Pinch of Sea Salt

1 tbsp Canned Pumpkin

2 Egg Whites

2 tbsp Unsweetened Plant Milk (e.g. Almond, Cashew, or Soy Milk)

1 tbsp Raisins



  1. In a microwave-safe bowl, combine almond flour, baking powder, cinnamon, and sea salt.
  2. Mix in the canned pumpkin, egg whites, and almond milk until well combined.
  3. Put it into the microwave for 2-3 minutes on full power (800W).
  4. Remove from the microwave and flip over onto a plate.
  5. Cut the English muffin in half and sprinkle both sides with a dash of almond flour.
  6. Pop in the microwave for another 20 seconds or, if you’re lucky enough, in the toaster until golden brown.

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