Going grain-free doesn’t mean you have to miss out on the delicious addition of cornbread when enjoying your favorite soups, stews and chili. Instead, these slightly sweet and savory grain-free “cornbread” muffins taste so close, you’d almost swear there’s corn in them. But, there isn’t! Yay!
P.S. The secret to these mock-cornbread muffins being such a cheerful yellow hue is the use of real pastured eggs. Their bright orangy-yellow yolks are perfect for enhancing both the eye appeal and most important – the nutritional value of your favorite meals!
Chile-Cheese “Cornbread” Muffins (GF)
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
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with 10 paper muffin liners.
- Slice the jalapeno, making sure to remove the seeds from the slices; set aside.
- In a small bowl, add the almond flour, coconut flour, baking powder and salt.
- 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.
- Add the dry ingredients to the wet, whisking to ensure no lumps remain.
- 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.
- Evenly distribute the batter among the muffin cups and top with a jalapeno slice for the cute factor.
- 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
Extra muffins can be frozen for a future meal. When ready to use, thaw in fridge overnight and then reheat in toaster oven set at 200 degrees for 8-10 minutes.
, plus extra for sprinkling
with coconut oil and line bottom only with parchment paper, slightly greasing the parchment as well. Please note: A standard 9x5-inch loaf pan will result in a longer shorter loaf. But it will still taste great! (If making dinner rolls, see *recipe note below.)
