CORN MUFFINS ALMOST LIKE MOM'S
167 grams almond flour (6 ounces or 1 1/2 cups minus 1 tablespoon)
10 grams cornmeal (1 tablespoon)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granular Splenda or equivalent liquid sweetener (optional)
4 tablespoons butter, melted
2 eggs
2 tablespoons heavy cream
3 tablespoons water, or as needed
NOTE: I am replacing one tablespoon of the almond flour from my original muffin recipe with a tablespoon of cornmeal. You can weigh out 167 grams of almond flour on a food scale and that will be just the right amount. Or, you can weigh out 6 ounces, which is about the same as 1 1/2 cups, and remove a tablespoon.
In a medium bowl, mix all of the ingredients well with a spoon. If the batter seems too stiff, stir in another tablespoon or two of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
Can be frozen
With granular Splenda:
Per Muffin: 281 Calories; 25g Fat; 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Muffin: 277 Calories; 25g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
While eating one of my plain Basic Almond Flour Muffins recently, it reminded me of my Mom's cornbread. I was not raised in the south and her recipe is quite sweet. Although I love my Mom's recipe as it is, I cut back on the sweetness of these muffins a little so that they would seem more savory than cake-like. Since I had some cornmeal in my pantry, I added just a tablespoon of it to my batter. I'm not sure if it affected the flavor very much but it does add a slight gritty-ness like you would have with high carb cornbread. These muffins are definitely not suitable for induction by any means but I think that the carb count isn't too bad for maintenance. The cornmeal only adds about 1 extra net carb per muffin compared to my Basic Almond Flour Muffin recipe. If you don't have cornmeal on hand, or don't want to use it, just omit it and keep the tablespoon of almond flour that you removed from the 1 1/2 cups. I think these will be very nice with a bowl of low carb chili. Click the photo to see a close-up.
