Recipe from Kathryn
Low Carb Mock Cornbread Muffins
In a sauce pan...add and bring to low simmer....
1 cup water
1 tsp. Salt
1/4 c. Butter
3 Tbsp powdered Erythritol
Mix together flours and baking powder and add it at the same time to the liquid mixture....
1 1/2 cup fine almond flour
1/4 cup coconut flour
1 tsp, baking powder
... vigorously mix with a wooden spoon to bring it all together and remove any lumps ....keep it moving...don't let it burn...keep it cooking a bit to color a little bit.....
Remove the pan from the heat ...let the dough cool just a tiny bit...so the eggs don't scramble as you add them...
6 eggs
...add one egg at a time....mix it very well...add another egg....mix well....repeat until all eggs are incorporated....
Pour into 12 paper lined muffin tins..... Bake 350 for 18-20 minutes..... Cool slightly....serve with lots of butter
Variations: you could add chopped peppers, bacon, cheese....to vary the flavors...
Note.... I believe these would make a yummy sandwich when cut in half.... Like an egg mcmuffin...
The taste is a cross between cornbread and a biscuit, holds together well ...very tasty!
Makes about 12 muffins (w/o anything added)....
Each muffin equals...
166 Cal.... 5 Carb.... 3 Fiber.... 2 Net Carbs.... 14 Fat... 8 Protein..
....Took one of my muffins above cut it in half, and buttered it generously....then sprinkled them garlic powder, Himalayan Sea Salt and some dried chives...then pan grilled them.....oh my yum.... Garlic Toast!.
..Took one of my muffins above....cut it in half.... Buttered generously...and sprinkled them with cinnamon Erythritol mixture....Then, I baked them until the top was bubbly..... Broiled a minute near the end of the baking.....I did this in my toaster oven.....I needed to be more generous with the cinnamon sweetener....but it was still delicious..... Cinnamon Toast!!
