Recipe: Low Carb Cornmeal Muffins

Dear Reader,

A break from our intellectual pursuits — I have been using this bread recipe a lot, mostly for muffins but it very versatile. Last night I made larger muffins with a depression in the center, filled them with (pre-cooked) sausage and cheese and rebaked them. I also like to slice them thin and toast them for breakfast. They hold together very well, especially on the second day. They are not no-carb as they do have cornmeal but are low carb and gluten-free and can be dairy-free as well. If you make 14-16 muffins (which I usually do), they work out to less then 10g of carbs each so I think they still qualify as a THM S.

Low Carb Cornmeal Muffins

Ingredients:

Dry ingredients:

1 c cornmeal

1/2 c coconut flour

1 c ground flaxmeal (golden or dark)

1 c blanched almond flour

1/2 c sweetener (I use xylitol but THM sweetener should work)

1 tsp xantham gum

4 tsp baking powder

1 tsp salt

Wet ingredients:

2 eggs

1/2 c oil

1 1/2-2 cups milk of choice (I use almond or cashew usually; dairy milk will add carbs)

Directions:

Preheat oven to 425 and grease muffin tins. Combine dry ingredients. Add eggs, oil and 1 1/2 cups of milk. If mixture is dry, add another 1/2 c milk. Scoop into prepared muffin tins. Bake in preheated oven for 425 until they look firm and are just beginning to brown. Makes 14-16 regular sized muffins or 12 large muffins.

Enjoy!

Nebby

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