Cornbread-Style Muffins

Cornbread-Style Muffins

Without containing any corn, these muffins taste remarkably similar to cornbread; moist and fluffy with a subtle sweetness. Coconut flour makes up the bulk of the batter, and requires a lot of liquid to balance, so don’t be alarmed by the runny texture of the batter before baking. Pair these golden delights with barbecued meats or as a replacement for dinner rolls at any meal, and don’t forget the butter!

Recipe Image
Calories
300
Protein
8g
Fat
24g
Total Carbs
17g
Sugar
1g
Dietary Fiber
5g
Sweetener
5g
Net Carbs*
7g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 10 servings
Prep time: 15 minutes
Cooking time: 25-30 minutes

Ingredients
IngredientsDry Ingredients

1 cup (110 g) coconut flour

½ cup (55 g) finely ground almond flour

3 tablespoons arrowroot powder

¼ cup (50 g) Sola sweetener

3 teaspoons baking powder

1 teaspoon salt

¼ teaspoon xanthan gum

Wet Ingredients

6 ounces (170 g) softened cream cheese

6 free-range eggs

½ cup (120 ml) cultured buttermilk (or heavy cream)

1 ¼ sticks (140 g) unsalted butter, melted

Directions
Directions
  1. Preheat the oven to 350F/175c. Grease 8 sections of a non-stick muffin pan.
  2. Sift the dry ingredients into a large mixing bowl and whisk to combine.
  3. Add the wet ingredients and use a handheld electric mixer or stand mixer to whisk the batter until smooth.
  4. Divide the mixture equally between the muffin cup sections and place in the oven to bake for 25 – 30 minutes, until risen and golden-brown.
  5. Transfer the muffins from the oven to a rack and allow to cool slightly.
  6. Remove the muffins from the pan and serve warm with plenty of salted butter.
Star Separator