Cranberry Jalapeno \"Cornbread\" Muffins recipe
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Ingredients
- 1 cup coconut flour (such as Bob's Red Mill®) ⅓ cup low-calorie natural sweetener (such as Swerve®) 1 tablespoon baking powder ½ teaspoon salt 7 eggs, lightly beaten 1 cup unsweetened almond milk ½ cup butter, melted ½ teaspoon vanilla extract 1 cup halved fresh cranberries 3 tablespoons minced jalapeno peppers 1 jalapeno, seeded and sliced into 12 rings
Nutrition Info
- 120.6 caloriescarbohydrate: 7.9 gcholesterol: 128.8 mgfat: 10.8 gfiber: 0.6 gprotein: 3.9 gsaturatedFat: 5.8 gservingSize: -sodium: 327.6 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Jalapeno \"Cornbread\" Muffins
Directions
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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.