Almond Flour (Kinda-Cornbread) Muffins

I was looking for a almond flour replacement for cornbread muffins, and found these.

Ingredients:

• 1 cup almond flour (very finely ground)
• 1/3 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 2 tablespoons romano cheese
• 2 tablespoons honey (or 1/4 cup, if you want them sweeter)
• 3 eggs room temperature
• 1/2 cup milk
• 2 tablespoons corn oil (or olive oil)
• 1/4 cup shredded cheddar

Instructions:

1. Preheat oven to 350 degrees. Spray 8 muffin wells with cooking spray.
2. Whisk together the flours, baking powder, romano cheese, and salt in a medium bowl.
3. In a food processor, whisk the eggs, honey, milk, and oil together.
4. Pour the wet ingredients into the dry ingredients, and mix well.
5. Evenly divide the batter between 8 wells - I used a rounded 1/3 cup measure.
6. Sprinkle each muffin with cheddar cheers.
7. Bake 17 -19 minutes or until lightly browned.
8. Cool a couple of minutes to allow to set up.

Carole's Notes:

We liked this! I thought they went nicely with our chicken chili, and a lower carb way.


The recipe is lightly adapted from https://cassidyscraveablecreations.com/sweet-paleo-cornbread-muffins/