CRANBERRY JALAPENO "CORNBREAD" MUFFINS
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
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
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Charles “CHARLI G” GREER
[email protected]These muffins are a great way to add some extra vegetables to your diet. The cranberries and jalapenos are both packed with nutrients.
Tressa Baucom
[email protected]I love the combination of sweet and spicy in these muffins. The cranberries add a nice tartness that balances out the heat from the jalapenos.
Topad Topad
[email protected]These muffins are perfect for breakfast, lunch, or a snack. I also like to serve them with chili or soup.
Mose Satya
[email protected]I've made these muffins with both fresh and frozen cranberries and they're always delicious. I prefer using fresh cranberries, but frozen cranberries work just as well.
Joel Collado
[email protected]These muffins are a great way to use up leftover cranberries. I also like to add some chopped walnuts or pecans for extra flavor.
Faiza Doll
[email protected]I wasn't sure about the combination of cranberries and jalapenos, but I'm so glad I tried this recipe. The muffins are amazing!
Ramzan Zahid
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Ms Oowee Jones
[email protected]I made these muffins for my family and they were a huge success. Even my kids, who are picky eaters, loved them.
Kanwal Tips
[email protected]These are the best cornbread muffins I've ever had! The cranberries and jalapenos add such a unique and delicious flavor.
Ruth Eliud
[email protected]I've made these muffins several times now and they always turn out perfect. They're moist and flavorful, with just the right amount of heat from the jalapenos.
Githa Roy
[email protected]These muffins were a hit at my last potluck! Everyone loved the combination of sweet and spicy.