Best Cranberry Jalapeño Cornbread Muffins Recipes

CRANBERRY JALAPENO "CORNBREAD" MUFFINS

Cranberry Jalapeno

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

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

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

CRANBERRY JALAPEñO "CORNBREAD" MUFFINS

Cranberry Jalapeño

How to make Cranberry Jalapeño "Cornbread" Muffins

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

•1 cup coconut flour (I used Bob's Red Mill)
•1/3 cup Swerve Sweetener or other erythritol
•1 tbsp baking powder
•1/2 tsp salt
•7 large eggs, lightly beaten
•1 cup unsweetened almond milk
•1/2 cup butter, melted
•1/2 tsp vanilla
•1 cup fresh cranberries, cut in half
•3 tbsp minced jalapeño peppers
•1 jalapeño, seeds removed, sliced into 12 slices, for garnish
Read more at http://alldayidreamaboutfood.com/2014/10/low-carb-cranberry-jalapeno-cornbread-muffins.html#48b6TkslhLCXIHk4.99

Steps:

Preheat oven to 325F and grease a muffin tin well or line with paper liners.
In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth and well combined. Stir in chopped cranberries and jalapeños.
Divide batter evenly among prepared muffin cups and place one slice of jalapeño on top of each.
Bake 25 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Notes
Serves 12. Each serving has 7.08 g of carbs and 3.84 g of fiber. Total NET CARBS = 3.24 g
Food energy: 157kcal Saturated fatty acids: 7.11g Total fat: 11.22g Calories from fat: 101 Cholesterol: 128mg Carbohydrate: 7.08g Total dietary fiber: 3.84g Protein: 5.21g Sodium: 362mg
Read more at http://alldayidreamaboutfood.com/2014/10/low-carb-cranberry-jalapeno-cornbread-muffins.html#48b6TkslhLCXIHk4.99