ENGLISH MUFFIN

In cereal bowl, beat egg and salt with fork. Add Gluten-Free Bake Mix, page___ and baking powder. Whisk in well with fork. Stir in Monterey Jack cheese until well combined. Nuke 1 minute and 10 seconds. Immediately loosen sides and invert muffin. Using a good, serrated bread knife, slice horizontally in two. Set an ordinary toaster to the last setting and toast. If desired, toast it one more time after that as well (maybe not for the full length of time - depends). Helpful Hints: The muffin should be dry when inverted; i.e. no wet, soft spots in the center. My microwave oven is a powerful one and runs hot, so your times may differ depending on the strength of your microwave oven. This bread-like muffin may be used toasted for a variety of sandwiches or as a toasted bun for hamburgers. What is neat about this recipe is that it is ready in a jiffy. It doesn’t come more convenient than that! It is bland like an English muffin (have you ever had one not toasted?), therefore, great toasted and buttered with sugar free preserves or a little honey and shredded cheese to go with a cup of tea or coffee any time of day. Yummy! Essentially, it is "bread" in a jiffy for busy people. I have also tried it with Pepper Jack Cheese in an Egg McMuffin. I used it in the muffin and also on top.