YOUR SOLIN GENERATED RECIPE
Almond Butter English Muffin
Toasted sprouted English muffin halves soaked in a cinnamon-vanilla egg white wash and topped with creamy almond butter and a protein-packed Greek yogurt whip.
INGREDIENTS
1 whole Sprouted grain English muffin
0.5 cup Egg whites
1 cup Non-fat Greek yogurt
2 tsp Almond butter
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
PREPARATION
In a shallow bowl, whisk together the egg whites, cinnamon, and vanilla extract until well combined.
Split the sprouted English muffin in half and soak both pieces in the egg white mixture for 30 seconds per side until the liquid is absorbed.
Heat a non-stick skillet over medium-low heat and cook the muffin halves for 3 to 4 minutes per side until they are golden brown and the egg is set.
While the muffins cook, whip the non-fat Greek yogurt in a small bowl until it reaches a smooth and airy consistency.
Spread one teaspoon of almond butter evenly over each warm toasted muffin half.
Top each half with the whipped Greek yogurt and serve immediately while the center is warm and fluffy.