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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

English Muffins


  • ½ cup of almond flour
  •  ½ tablespoon of coconut flour 
  • ¼ teaspoon of baking powder 
  • 1 egg 
  • ¼ teaspoon of sea salt 
  • 1/3 teaspoon of olive oil 
  • ½ cup of water 


1.Mix the coconut flour, almond flour, sea salt and baking soda in the mixing bowl. 

2.Add olive oil and water. 

3.Beat in the egg and smoothen the mixture with the aid of a hand blender. 

4.Transfer the dough to muffin molds and put in the bowl in the instant pot. 

5.Close the instant pot and set to high. Allow cooking for 8 minutes. 

6.Allow natural pressure release for 10 minutes. 
7.Take out the muffins from the mold carefully and serve. 

 Nutritioncalories: 119, carbs: 3.5g, fiber: 1.5g, fat: 10g, pro- tein: 5.8g 

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