grain-free Chile-Cheese “Cornbread” Muffins

Ingredients

• 2 cups blanched almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup butter, melted
• 2 tsp pure honey
• 3 large eggs
• 1/3 cup whole milk yogurt
• 1/2 tsp apple cider vinegar
• 3/4 cup shredded grassfed sharp cheddar
• 1 tbsp finely diced green chiles (or 1-2 tsp seeded and diced jalapeno)
• Jalapeno slices for garnish

Instructions

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with 10 paper muffin liners.
2. Slice the jalapeno, making sure to remove the seeds from the slices; set aside.
3. In a small bowl, add the almond flour, coconut flour, baking powder and salt.
4. In a large bowl, whisk together the melted butter and honey, until creamy. Then, whisk in the eggs, yogurt and apple cider vinegar, until well combined.
5. Add the dry ingredients to the wet, whisking to ensure no lumps remain.
6. Use a rubber spatula to fold in the cheddar cheese and fine-chopped green chiles (or jalapeños). Green chiles are my personal favorite, because they really add a depth of flavor to the muffins. I find these muffins to be a little plain without them – or fine diced jalapeños, if you prefer a little heat instead. Remember, if using jalapeños, "less is more" unless you can withstand the heat.
7. Evenly distribute the batter among the muffin cups and top with a jalapeno slice for the cute factor.
8. Bake for approximately 20-25 minutes, until slightly browned around edges and a toothpick inserted in the center comes out clean. Allow muffins to cool in tin about 5 minutes, then serve warm with your favorite soups, stews and chili. Yum!

Notes