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.
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.
Switch oven to bake and preheat to 350. Spray muffin tins or line with muffin cups.
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.
Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 16-20 minutes until tops moderately brown. Enjoy!
1 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.