This content originally appeared on ForGoodMeasure. Republished with permission.
North versus South. In our house, my heritage battles with my husband’s over what else? Cornbread. Since my hand is on the mixer, I win each time. My northern-inspired cornbread is denser, less cake-like, and by no means sweet. The right accompaniment to a savory soup or hearty salad.
Cornbread Muffins
Ingredients
-
¼
cup
butter
room temperature -
2
eggs -
¾
cup
almond flour -
¼
cup
fantastic grind cornmeal -
1
teaspoon
baking powder -
½
teaspoon
salt -
¼
cup
unsweetened plain yogurt
Instructions
-
Before you start, bring butter to room temperature.
-
Preheat oven to 350 degrees.
-
Line a muffin tin with parchment liners.
-
Separate eggs, reserving egg whites.
-
Mix almond flour, corn meal, baking powder and salt in a small bowl, put aside.
-
With an electrical mixer, cream egg yolks and butter.
-
Add yogurt, followed by flour mixture until well combined, put aside.
-
Wash and dry beaters.
-
Using a separate bowl, whip egg whites on low until frothy, increasing to high until soft peaks form.
-
Fold egg whites into batter.
-
Measure 2 tablespoons of batter into prepared muffin tin.
-
Bake for quarter-hour, until golden.
Recipe Notes
Naturally low-carb & gluten-free
Nutrition Facts
Cornbread Muffins
Amount Per Serving (1 muffin)
Calories 150
Calories from Fat 108
% Each day Value*
Fat 12g18%
Carbohydrates 6g2%
Fiber 1g4%
Protein 4g8%
* Percent Each day Values are based on a 2000 calorie eating regimen.
Please note that the dietary information may vary depending
on the particular brands of products used. We encourage everyone to examine specific
product labels in calculating the precise dietary information.