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Cranberry Jalapeno "Cornbread" Muffins

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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."
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1 h 10 m servings 121 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
  2. 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.
  3. Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
  4. 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.


  • Cook's Note:
  • Substitute avocado oil for the butter if desired.

Nutrition Facts

Per Serving: 121 calories; 10.8 g fat; 7.9 g carbohydrates; 3.9 g protein; 129 mg cholesterol; 328 mg sodium. Full nutrition

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