cheddar jalapeño muffins recipe low carb ingredients: 3/4 cup almond flour 1 teaspoon baking powder teaspoon coconut flour (optional) 1/4 teaspoon salt 1/2 teaspoon onion powder 1/4
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Preheat oven to 375 degrees Fahrenheit. Combine the cauliflower, jalapeno, eggs, and melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the …
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Transfer the mixed jalapeño cheddar cornbread batter into a muffin tin lined with cupcake lines or grease with nonstick spray or melted butter. Bake the cornbread muffins for 15-18 minutes or until golden brown. Remove the muffins from the oven and allow them to cool.
For keto cornbread muffins, just bake the batter in a parchment lined muffin tin instead of a cast iron pan. The baking time will be shorter, approximately 25-30 minutes. My gluten free cornbread with almond flour can be stored in the skillet, by simply covering it with plastic wrap or foil.
This Jalapeno Cornbread recipe with cheddar cheese is similar to our Fluffy Broccoli Cornbread, but kicked up a few notches thanks to the spicy peppers. The heat is balanced by cheesy goodness and sweet corn so that every bite is a party in your mouth.
Cut the jalapeño in half lengthwise and scrape out seeds. Thinly slice the pepper crosswise into half-moons. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter.