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My review
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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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.
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Footnotes
- Cook's Note:
- Substitute avocado oil for the butter if desired.
Nutrition Facts
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Newest
8/19/2018
8.19.18 Never tasted anything quite like this muffin, and I’m still puzzled how the “cornbread” flavor kicks in…but it does. That flavor may be subtle, but you still taste it. If you’re looki...