Thursday, May 19, 2011

Low Carb Cheddar-Jalapeno Corn Muffins



These corn muffins are a perfect compliment to my Chili With Grilled Sirloin, you can't have one without the other, it just wouldn't be right. I cut the corn meal in half and substituted oat flour and flax meal to make up the difference. You could also use my baking mix. They only have about 7 carbs each. There is no added oil in these muffins either, I used Greek yogurt and vegetable glycerin instead. These come out of the oven moist and tender and taste fabulous! You can't go wrong with cheese and warm bread. My family loved them!



Ingredients:
  • 1/2 cup corn meal
  • 1 cup Carbalose flour or my low carb flour mix
  • 1/4 cup oat flour (omit if using baking mix and increase mix to 1-1/4 cups)
  • 1/4 cup golden flax meal
  • 2-4 tbls sweetener ( I used equal parts Splenda and Erythritol)
  • 1 tbls baking powder
  • 1/2 tsp salt
  • 1/2 cup half and half
  • 1/2 cup water
  • 1/3 cup plain Greek yogurt
  • 2 eggs
  • 1tbls vegetable glycerin (food grade only)
  • 2 seeded and diced jalapenos
  • 1 cup shredded cheddar cheese

Combine the flours, corn meal, flax meal, baking soda, salt, sugar substitutes, and cheddar cheese. In another bowl beat the eggs, half and half, water, Greek yogurt and vegetable glycerin until smooth. Add to the flour and cheese mixture along with the diced jalapenos, stirring only until clumps are gone, don't over mix the batter. Grease a 12 count muffin pan or use a non-stick spray. Add the batter to the muffin pan filling each 3/4 full. Top each muffin with a little more shredded cheese. Bake at 350 for 12-15 minutes, or until golden. I love the smell of fresh warm bread baking, Mmmm. Now I can enjoy it again!




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