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

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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

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