Cranberry Jalapeño “Cornbread” Muffins

• Produce

  • 1 cup Cranberries, fresh
  • 1 Jalapeno
  • 3 tbsp Jalapeno peppers

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 7 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 cup Butter, melted or avocado oil
  • 1 cup Coconut flour
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

• Other

  • 1/3 cup Swerve sweetener or other erythritol

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 cup coconut flour (I used Bobs 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

Directions

• Preheat oven to 325F and grease a muffin tin well or line with paper liners.
• In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
• Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth and well combined. Stir in chopped cranberries and jalapeños.
• Divide batter evenly among prepared muffin cups and place one slice of jalapeño on top of each.
• Bake 25 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.

Nutrition