• 2 Eggs, slightly beaten
  • 1/4 cup plain full fat Greek Yogurt 
  • 1 tsp Sweet Corn Extract
  • 1-1/4 cup Almond Flour
  • 1 Medium Jalapeño pepper diced
  • 1/2 Cup Shredded Cheddar Cheese
  • 1 tsp Baking Powder
  • 1/2 tsp salt

Preheat oven to 375 degrees. Mix all ingredients together. Spray a muffin tin with nonstick spray or use paper liners. Fill each cup 3/4 full. Bake for approximately 22 minutes. Ovens can vary so keep your eye in them after about 18 minutes. 

Remove from oven when tops are starting to turn golden brown. Let cool and enjoy!

This recipe makes 6 muffins. 

Serving size one muffin

Carbs 6g

Fiber 3g

Protein 10g

Fat 17g

Calories 206

Print Friendly, PDF & Email

4 responses to “Jalapeño “Cornbread” Muffins”

  1. Cece Avatar

    Hi Paula, do I need to put sweet corn extract even if I make blueberry muffins?

    1. Low Carb Revelation Avatar

      No it’s just for flavor

  2. Paula Avatar

    Where do the carbs come from? A little in the yogurt & cheese, but I didn’t count 5?

    1. Low Carb Revelation Avatar

      The almond flour and the Jalapeño pepper

Leave a Reply

%d bloggers like this: