It’s cold weather season here in the great white nowhere. During this time of year, I love to whip up a big batch of Low Carb Chili and Cornbread Muffins. Yes you can pan fry or bake it in a pan to cut into squares if you like. I prefer muffins as I can put in baggies (2 per) and freeze them. Along with portions of the Chili so I can eat them on cold days I want to stay in and wrap up doing whatever I do. (movies, gaming or playing my instruments)
Here’s how I make the muffins:
- 5 cups Blanched Almond Flour
- 1 tbsp Baking powder
- 1/3 cup monk fruit sweetener (use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet)
- 1 tsp Sea salt
- 2/3 cup Butter (or coconut oil for dairy free option) – maybe some extra to grease if you decide put in a baking pan or skillet
- 2/3 cup Unsweetened almond milk
- 6 large Eggs
- 1 1/2 tbsp Sweet corn extract as I love the flavor to come through
Preheat the oven to 400 degrees. Use a muffin pan and baking cups/liners.
Then mix flour, baking powder, sweetener, and sea salt in your favorite mixing bowl. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
Scoop batter into the cup/liners until just over the top. Bake for 25-35 minutes. Check completeness with toothpick or I use a butter knife. Of course it’s up to you if you like the top more yellow and muffins are more moist or darker and more for soaking up butter and chili 😋
Modified from: Wholesome Yum