-
-
My review
Cranberry Jalapeno "Cornbread" Muffins
0 made it |
0 reviews
| 0 photos
0
Prestwood Family
"Low-carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 121Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
- Combine coconut flour, sweetener, baking powder, and salt in a bowl. Mix with a fork to break up any clumps. Add eggs, almond milk, and butter; stir vigorously. Add vanilla extract; stir until batter is smooth and well combined. Fold in cranberries and minced jalapeno peppers.
- Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
- Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.
Footnotes
- Cook's Note:
- Substitute avocado oil for the butter if desired.