Ingredients;
- 2 Eggs, slightly beaten
- 1/4 cup plain full fat Greek Yogurt
- 1 tsp Sweet Corn Extract https://amzn.to/3kxWPCt
- 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
4 responses to “Jalapeño “Cornbread” Muffins”
The almond flour and the Jalapeño pepper
Where do the carbs come from? A little in the yogurt & cheese, but I didn’t count 5?
No it’s just for flavor
Hi Paula, do I need to put sweet corn extract even if I make blueberry muffins?