Category

MAKES 12 MUFFINS

We all strive to be healthy with our low sugar and low carb diets, but sometimes you just gotta have some corn! These muffins incorporate in-season poblano peppers to provide that Southwestern taste without the heat.

 

Total Time30 mins
 1 egg
 ¼ cup coconut canned milk
 1/2 cup avocado oil
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 ½ cup cornmeal
 1 cup almond flour
 ½ cup fresh or frozen yellow corn
 1 large poblano pepper
1

Preheat oven to broil. Place whole poblano pepper on the upper rack on a baking sheet lined with tin foil. Cook 3-4 minutes until skin is well blistered. Turn poblano and cook again until all of the skin is well blistered. Rinse the poblano under cold water for about 30 seconds. Carefully remove the skin from the pepper. Slice lengthwise, remove the stem and seeds, and dice.

2

Switch oven to bake and preheat to 350. Spray muffin tins or line with muffin cups.

3

In a large bowl, add egg, coconut milk or cream, and avocado oil and mix well.
Then add baking powder, baking soda, salt, cornmeal, and almond flour. Mix well.
Fold in corn and poblano pepper.

4

Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 16-20 minutes until tops moderately brown. Enjoy!

Ingredients

 1 egg
 ¼ cup coconut canned milk
 1/2 cup avocado oil
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 ½ cup cornmeal
 1 cup almond flour
 ½ cup fresh or frozen yellow corn
 1 large poblano pepper

Directions

1

Preheat oven to broil. Place whole poblano pepper on the upper rack on a baking sheet lined with tin foil. Cook 3-4 minutes until skin is well blistered. Turn poblano and cook again until all of the skin is well blistered. Rinse the poblano under cold water for about 30 seconds. Carefully remove the skin from the pepper. Slice lengthwise, remove the stem and seeds, and dice.

2

Switch oven to bake and preheat to 350. Spray muffin tins or line with muffin cups.

3

In a large bowl, add egg, coconut milk or cream, and avocado oil and mix well.
Then add baking powder, baking soda, salt, cornmeal, and almond flour. Mix well.
Fold in corn and poblano pepper.

4

Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 16-20 minutes until tops moderately brown. Enjoy!

Notes

Cornbread Poblano Muffins

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