Cornbread-Style MuffinsWithout 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!
*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.
ServesMakes: 10 servings
Prep time: 15 minutes
Cooking time: 25-30 minutes
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
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
- Preheat the oven to 350F/175c. Grease 8 sections of a non-stick muffin pan.
- Sift the dry ingredients into a large mixing bowl and whisk to combine.
- Add the wet ingredients and use a handheld electric mixer or stand mixer to whisk the batter until smooth.
- 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.
- Transfer the muffins from the oven to a rack and allow to cool slightly.
- Remove the muffins from the pan and serve warm with plenty of salted butter.