CRANBERRY JALAPEñO "CORNBREAD" MUFFINS

Cranberry Jalapeño

Provided by @MakeItYours

Number Of Ingredients 12

•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