Cranberry Jalapeno "Cornbread" Muffins Recipe

Name: Cranberry Jalapeno "Cornbread" Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coconut flour (such as Bob's Red Mill(R)); 1/3 cup low-calorie natural sweetener (such as Swerve(R)); 1 tablespoon baking powder; 1/2 teaspoon salt; 7 eggs, lightly beaten; 1 cup unsweetened almond milk; 1/2 cup butter, melted; 1/2 teaspoon vanilla extract; 1 cup halved fresh cranberries; 3 tablespoons minced jalapeno peppers; 1 jalapeno, seeded and sliced into 12 rings

Servings: persons

1 cup coconut flour (such as Bob's Red Mill(R))
1/3 cup low-calorie natural sweetener (such as Swerve(R))
1 tablespoon baking powder
1/2 teaspoon salt
7 eggs, lightly beaten
1 cup unsweetened almond milk
1/2 cup butter, melted
1/2 teaspoon vanilla extract
1 cup halved fresh cranberries
3 tablespoons minced jalapeno peppers
1 jalapeno, seeded and sliced into 12 rings

1
Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
2
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.
3
Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
4
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.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup coconut flour (such as Bob's Red Mill(R)), 1/3 cup low-calorie natural sweetener (such as Swerve(R)), 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Cranberry Jalapeno "Cornbread" Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Jalapeno "Cornbread" Muffins

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