Coconut Flour Cornbread Muffins Food
COCONUT FLOUR CORNBREAD MUFFINS
This delicious recipe for keto coconut flour cornbread muffins is a low carb "cornbread" that uses coconut flour in place of cornmeal. It's gluten-free, grain-free, and nut-free!
Provided by Hilda Solares
Categories Low Carb Keto Bread
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 12 capacity muffin pan generously with butter.
- Melt the 3/4 cup of butter in a microwave or small saucepan and set aside.
- In a medium-sized combine the coconut flour, sugar substitute, baking powder, sea salt then set aside.
- In a large bowl beat the eggs, softened cream cheese, heavy whipping cream, water, melted butter (the butter should have been allowed to cool after melting to avoid scrambling the eggs) Use an electric mixer to combine well all the wet ingredients.
- Add the dry ingredients to the wet ingredients.
- Then mix the batter by hand until fully incorporated.
- Add the batter into the muffin tins.
- Bake the muffins in a preheated 350-degree oven for 20-25 minutes until lightly brown.
- The keto cornbread muffins will be done when an inserted toothpick comes out clean.
- Serve the coconut flour cornbread muffins hot, warm, or at room temperature.
- Store any leftovers in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 weeks.
Nutrition Facts : Calories 310 calories, Carbohydrate 2.9 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 31.9 grams fat, Fiber 1 grams fiber, Protein 5.8 grams protein, SaturatedFat 19.6 grams saturated fat, ServingSize 1, Sodium 220 grams sodium, Sugar 0.4 grams sugar
COCONUT CORN MUFFINS
Make and share this Coconut Corn Muffins recipe from Food.com.
Provided by michEgan
Categories Quick Breads
Time 30m
Yield 5-6 muffins
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients. In another bowl wisk the coconut milk, egg, oil, vanilla. Pour over the dry ingredients. Mix till just moist and incorporated. Add shreddered coconut. Put into greased muffin tin. Bake 375 for 15 minutes or till done.
Nutrition Facts : Calories 175.7, Fat 11.2, SaturatedFat 8.1, Cholesterol 42.3, Sodium 208, Carbohydrate 16.6, Fiber 1.7, Sugar 6, Protein 3.5
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
VEGAN CORNBREAD MUFFINS
Yummy and easy vegan cornbread muffin recipe.
Provided by Christa Miller
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
- Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
- Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 48.5 g, Fat 1.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 340.8 mg, Sugar 10.9 g
CLASSIC CORNBREAD MUFFINS
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Spray muffin tin with nonstick spray or line with paper muffin cups.
- Combine cornmeal, flour, sugar, baking powder and salt.
- Stir well.
- Combine beaten egg, milk and melted butter (if using normal butter add less salt).
- Stir into the dry mixture and combine just until blended.
- Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
- Scoop batter into prepared muffin pans.
- Sprinkle cheddar cheese on top of muffins before baking if desired.
- Bake for 20-25 minutes .
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