Cranberry Jalapeño “Cornbread” Muffins

Name: Cranberry Jalapeño “Cornbread” Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup coconut flour ((I used Bob's Red Mill)); 1/3 cup Swerve Sweetener or other erythritol; 1 tbsp baking powder; 1/2 tsp salt; 7 large eggs, (lightly beaten); 1 cup unsweetened almond milk; 1/2 cup butter, (melted OR avocado oil); 1/2 tsp vanilla; 1 cup fresh cranberries, (cut in half); 3 tbsp minced jalapeño peppers; 1 jalapeño, (seeds removed, sliced into 12 slices, for garnish)

Instructions

Prep:10minCook:30min

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.

Updated at: Fri, 22 Nov 2024 02:04:26 GMT