Low-Carb Cornbread Muffins

Low-Carb Cornbread Muffins
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This content originally appeared on ForGoodMeasure. Republished with permission.

North versus South. In our house, my heritage battles with my husband’s over what else? Cornbread. Since my hand is on the mixer, I win every time. My northern-inspired cornbread is denser, less cake-like, and not at all sweet. The perfect accompaniment to a savory soup or hearty salad.

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Cornbread Muffins

Course Breakfast
Cuisine American
Servings 8 muffins
Calories 150kcal

Ingredients

  • ¼ cup butter room temperature
  • 2 eggs
  • ¾ cup almond flour
  • ¼ cup fine grind cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsweetened plain yogurt

Instructions

  • Before you begin, bring butter to room temperature.
  • Preheat oven to 350 degrees.
  • Line a muffin tin with parchment liners.
  • Separate eggs, reserving egg whites.
  • Mix almond flour, corn meal, baking powder and salt in a small bowl, set aside.
  • With an electric mixer, cream egg yolks and butter.
  • Add yogurt, followed by flour mixture until well combined, set aside.
  • Wash and dry beaters.
  • Using a separate bowl, whip egg whites on low until frothy, increasing to high until soft peaks form.
  • Fold egg whites into batter.
  • Measure 2 tablespoons of batter into prepared muffin tin.
  • Bake for 15 minutes, until golden.

Notes

Naturally low-carb & gluten-free

Nutrition

Serving: 1muffin | Calories: 150kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Fiber: 1g

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.

Diabetes Daily
Jennifer Shun
reviews on diabetes freedom program

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