Corn Muffins With Almond Flour

This recipe is in honor of South Africa. It uses almond and coconut flour.

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Prep Time 10

Cook Time 30

Course Dessert

Cuisine African

Servings

Calories 210 kcal

Ingredients

1 Cup Almond Flour
1 Cup Coconut Flour
1 Tbs Baking Powder
1/2 Tsp Salt
1/3 Cup Erythritol
1/4 Tsp Stevia
1/2 Cup Almond Milk
1/2 Cup Water
3 Eggs
12 Oz Corn canned drained corn or frozen, cooked corn

Instructions

Preheat the oven to 400 degrees F
Spray a 12-hole muffin pan with cooking spray
Mix dry ingredients in a medium mixing bowl
Beat eggs, milk, and water and stir into the dry mixture
Add the corn and mix well. (Dough will be more compact than typical cornbread dough)
Spoon into muffin pan (These will fill a hole to the top)
Bake about 30 minutes until a little brown on the edges.
Remove from the oven and let cool.

Notes

These are a dense muffin. When you pack these in the pan, you will find they remain this way. To make a lesser full muffin, try making 24 muffins and half filling the muffin pans. I use silicone muffin pans to eliminate sticking.

Varying oven temps could cause these to be ready sooner or later than estimated.

Add-ins: Try fiesta corn, or fresh off the cob corn. Jalapeno peppers could be added but be sure and pre-cook before adding. Coconut flour tends to absorb liquids, and therefore it is better to pre-cook added ingredients.

Calories: 94 (10 grams carbohydrates; 4 grams fiber)

When researching African foods, I became excited when I saw corn as an option. Fast forward to thoughts of corn and so many southern foods where corn bread and hush puppies are popular. And this recipe is in honor of South Africa. In fact, there have been bumper crops of corn in South Africa this year. Yea for 2020 getting it right!

Now, many of you have figured out that I try to mix up healthy foods with yummy foods. So, not to disappoint my audience (insert roar of the crowds) I have created a muffin in which I used almond and coconut flours. Some of us do better with less gluten in our diets, and I am one of those people.

I did try making these with just almond flour and they came out well. It just was not the sweetness I desire in corn muffins. Rather than add more sweetener, I decided to try coconut flour. That gave these just the right amount of sweet. You can use all almond flour and they will be fine. Just add a little more sweet. And if you can tolerate sugar, you could use it instead of erythritol and stevia. The next time I make these, I am going to try creamed corn.

Hope you enjoy this recipe.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 381mgPotassium: 116mgFiber: 8gSugar: 4gVitamin A: 201IUVitamin C: 2mgCalcium: 147mgIron: 2mg

Keyword gluten free

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