CRANBERRY JALAPENO "CORNBREAD" MUFFINS
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.
Provided by Prestwood Family
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 7.9 g, Cholesterol 128.8 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 327.6 mg, Sugar 1.3 g
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[email protected]I'm going to make these muffins for my next party. I know they'll be a hit.
Zayn Zani
[email protected]These muffins are a must-try for any cornbread lover.
Kaylin Bailey
[email protected]I can't wait to try these muffins. They look so delicious.
saabir Mohamed
[email protected]These muffins are a great way to add a little bit of excitement to your breakfast or snack routine.
Badnam Khan
[email protected]I'm so glad I found this recipe. These muffins are a new favorite in my house.
Danyen Decuir
[email protected]These muffins are the perfect combination of sweet and savory. They're not too sweet, but they're not too spicy either. They're just right.
Zameer ali Shaikh
[email protected]I love the texture of these muffins. They're so moist and fluffy. I could eat them all day long.
Anila Memon
[email protected]These muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer and these muffins are a great way to use them up.
Sebastian Benalcazar
[email protected]I'm definitely going to be making these muffins again and again. They're the perfect addition to any brunch or potluck.
Norest Mawire
[email protected]These muffins are so versatile. You can serve them with butter, honey, or even your favorite chili.
Mehar Daniyal
[email protected]I added a little bit of chopped bacon to my muffins and they were amazing. I highly recommend it.
Yamileth Rivera Armenta
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional cornbread muffins.
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[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Sakina Ali
[email protected]I made these muffins for my family and they loved them. Even my picky kids ate them all up.
Muhammad Abid
[email protected]I'm not usually a fan of cornbread, but these muffins changed my mind. They're so moist and flavorful, I couldn't get enough of them.
izzy the the beautiful
[email protected]These muffins are so easy to make. I had them in the oven in less than 15 minutes. And they turned out perfectly!
Marian Meroo
[email protected]I love the combination of cranberries and jalapenos in these muffins. They're a great way to add a little bit of spice to your breakfast or snack.
William Mbatia
[email protected]These muffins were a hit at my last party! They were moist and flavorful, with a perfect balance of sweet and spicy. I'll definitely be making them again.