Toasted English Muffins with Almond Butter and Spiced Berry Compote

Raw almond butter and spiced compote with citrus and berries on toasted Honey Whole Grain English muffins.


  • ½ C. Almond Butter
  • ½ C. Spiced Berry Compote (below)
  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, halved and toasted
Spiced Berry Compote
  • ½ C. Spiced Apple Cider
  • 2 Tbsp. Fresh Lemon Zest
  • ¼ C. Fresh Lemon Juice
  • 2 C. Berries, fresh or frozen


  1. In a small saucepan, combine the spiced apple cider, lemon juice and zest. Bring to a low boil over medium heat.
  2. Add the berries and return to a boil. Reduce the heat and simmer for 5 minutes.
  3. Turn off the heat and allow the mixture to rest for 10 minutes before transferring to a jar. Cool for at least 30 minutes at room temperature.
  4. Spread each toasted English muffin half with almond butter and finish with a spoonful of compote.
  5. Refrigerate the remaining compote for future snacking.


Difficulty: Easy

Prep: 5 min

Cook: 20 min + 30 min chill time

Servings: 8