Toasted English Muffins with Almond Butter and Spiced Berry Compote | Canyon Bakehouse

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.

Ingredients

    Toast
  • 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

Directions

  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

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