Keto Cornbread Muffins

I wanted to make a muffin to go with chili without using corn, so I made these Keto Cornbread Muffins.

Ingredients:

• 2 cups almond flour
• 5 teaspoon baking soda
• .5 teaspoon salt
• .5 teaspoon turmeric
• .25 cup honey (or maple syrup)
• .25 cup butter, melted and cooled
• 3 large eggs, room temperature
• 1/2 cup cheddar cheese, shredded
   

Instructions:

1. Preheat oven to 350°F (180°C). Line cupcake pan with liners, and lightly spray with cooking spray
   (Or grease an 7"x11″ baking pan; set aside.)
2. In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
3. Add in the honey, butter, and eggs, and mix until the batter is smooth and no lumps remain.
4. Stir in shredded cheese.
   
5. Use a ice cream scoop of batter into each of 9 cupcake wells
   (or pour the batter into prepared pan and smooth the top)
6. Bake for 15 minutes or until the top starts to darken and the center is set.
   (Or 20 - 22 minutes for the baking pan)
   
7. Remove from the oven and let cool for at least 5 minutes.
8. Store in an airtight container at room temperature.
   

 

Carole's Notes:

We liked this! It worked nicely for a gluten-free, non-corn muffin.

The recipe is adapted from https://www.glutenfreepalate.com/paleo-cornbread/