Cranberry Jalapeño Cornbread Muffins
1 cup coconut flour
1/3 cup of Truvia Baking Blend (you can use Swerve or an erythritol sweetener)
1 Tbsp Baking Powder
½ tsp salt
7 large eggs, lightly beaten
1 cup unsweetened original almond milk (any non-dairy milk is fine. You can use dairy milk but the carb count changes)
½ cup butter, melted
½ tsp vanilla
1 cup fresh cranberries, berries cut in half
3 Tbsp minced jalapeno peppers (about 2 peppers)
1 jalapeno, seeds and ribs removed, sliced into 12 slices for garnish
Preheat oven to 325F and grease a muffin tin well or line them with paper liners.
In a medium bowl, whisk together coconut flour, sweetener, baking powder, and salt. Break up any clumps with the whisk.
Stir in beaten eggs, melted butter, and almond milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth. Fold in chopped cranberries and jalapenos.
Divide batter evenly among prepared muffin tin and place one slice of jalapeno on top of each.
Bake 25-30 minutes or until tops are set and a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, transfer to a wire rack to cool completely.
*When handling jalapenos, be VERY careful. It is suggested to wear gloves when cutting them. If not, please wash your hands about 5 times with warm water and soap. Be careful when touching your face because it will transfer.
Total Calories – 157
Carbs: 7 g
So this doesn’t have actual corn meal in it but the grittiness of the coconut flour really gives the allusion that it is cornbread. These are pretty yummy and just in time for Thanksgiving!