Melt the butter in the microwave - this takes ca 30 seconds.
In a bowl, whisk your egg.
Add your melted butter and nut milk, then the almond flour, coconut flour and baking powder. Mix until smooth. If you wish, add a pinch of salt.
Fill into a WELL-BUTTERED ramekin or mug (equally well-buttered)
Microwave on high for 90 seconds.
If necessary, run a knife around the edges of your dish and turn muffins over onto a plate.
Cut in half and toast.
I made these low carb English muffins in a mug with a diameter of 7 cm. ****Update - I have since made them in classic ramekins like these with a 9 cm diameter which makes them a bit flatter but still tall/high enough to cut in half.If you make 2 muffins at the same time, increase the microwave time to 2 minutes.To make this recipe in an oven, try 180 C / 350 F for around 12 minutes (I have not yet done this myself, but that would be my starting point.) If you double, triple or quadruple the recipe - to make it worth your while turning on the oven - , increase the baking time to 18-22 minutes. Check by inserting a knife that the middle is done!