Cheddar Cheese and Jalapeno Light Corn Muffins


2 1/4 cups almond flour
1/2 cup yellow corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (optional)
1/4 cup jalapeno, finely diced (about 1 large pepper)
1 large egg, lightly beaten
1 cup milk (any kind is fine)
1/2 cup sour cream
1/3 cup canola or corn oil
1 Tbsp. Splenda
3/4 cup cheddar cheese, shredded (either white or yellow)
vegetable spray

Preheat oven to 375’

Mix the dry ingredients, up to and including the jalapeno pepper, in a large bowl until well combined. In a smaller bowl beat the egg and add the milk, sour cream, oil and Splenda. Mix until well combined. Add the wet ingredients to the dry and stir to combine. Fold in the cheddar cheese. The mixture will be very wet. Let it sit for 10 to 15 minutes to thicken slightly. In the meantime, coat a mini-muffin pan with vegetable spray. After mixture has thickened a bit, stir well and pour about 2 tablespoons into each compartment of the muffin pan. Bake for about 25 to 30 minutes until muffins are golden brown and an inserted toothpick comes out clean. This recipe will make 3 dozen muffins and they store well in the refrigerator or freezer.

Nutrition Facts
36 Servings
Amount Per Serving
Calories 86.6
Total Fat 7.4 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.7 g
Cholesterol 10.5 mg
Sodium 82.1 mg
Potassium 19.7 mg
Total Carbohydrate 3.5 g
Dietary Fiber 0.9 g
Sugars 0.6 g
Protein 2.7 g