Baked Cornbread Mini Muffins
- Suitable for diets:
- Low-Carb
Why Diabetes Friendly?
Natural Sweeteners in Moderation:
Natural sweeteners like honey and unsweetened apple sauce are used in moderation, providing sweetness without causing rapid spikes in blood sugar.
Protein from Greek Yogurt:
Incorporating Greek yogurt adds protein, promoting satiety and helping manage blood sugar levels.
Heart-Healthy Fats:
Choosing heart-healthy fats, such as those found in olive oil, contributes to a balanced diet without causing significant blood sugar fluctuations.
Portion Control with Mini Muffins:
Mini muffins naturally offer smaller portions, making it easier to control carbohydrate intake.
Equipment
- 1 Muffin tin
Ingredients
- cornmeal 1 cup
- almond flour 1 cup
- flaxseed (ground ) 1/4 cup
- baking powder 1 tbsp
- baking soda 1/2 tsp
- salt 1/2 tsp
- almond milk (unsweetened ) 1 cup
- Greek yogurt (plain ) 1/4 cup
- egg 3 large
- apple sauce (unsweetened ) 1/4 cup
- olive oil 2 tbsp
- honey 1 tbsp
- green onion (finely chopped) 3 tbsp
- jalapeno (finely chopped) 1 tbsp
Cooking Tips
Lower Carb Flour:
Use whole grain flour or a combination of almond flour and cornmeal to increase the fiber content and reduce the impact on blood sugar levels.
Natural Sweeteners:
Choose natural sweeteners like honey, maple syrup, or agave nectar in moderation to sweeten the cornbread without a rapid spike in blood sugar.
Portion Control:
Mini muffins naturally offer built-in portion control. Enjoying smaller servings can help manage carbohydrate intake.
Add Fiber with Vegetables:
Enhance fiber content by adding finely grated vegetables like zucchini or carrots to the batter. This contributes to satiety and slows down the digestion of carbohydrates.
Instructions
- Preheat your oven to 400°F (200°C). Line a mini muffin tin with muffin liners or spray with cooking spray.
- In a large mixing bowl, whisk together cornmeal, almond flour, ground flaxseed, baking powder, baking soda, and salt.1 cup cornmeal, 1 cup almond flour, 1/4 cup flaxseed, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In another bowl, whisk together almond milk, Greek yogurt, eggs, applesauce, olive oil , and honey. Fold in chopped green onions and jalapeno.1 cup almond milk, 1/4 cup Greek yogurt, 3 large egg, 1/4 cup apple sauce, 2 tbsp olive oil, 1 tbsp honey, 3 tbsp green onion, 1 tbsp jalapeno
- Pour the wet ingredients into the dry ingredients and stir until combined, being careful not to overmix.
- Using a spoon, carefully pour the batter into the muffin tin filling until about ⅔ full.
- Bake in the preheated oven for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy cornbread muffins on their own or serve alongside soup, stews, and sauces.
Notes
FAQ
Can I use a sugar substitute?
Yes, you can use sugar substitutes like Stevia or erythritol. Follow the recommended conversion ratios on the substitute packaging.
Are these muffins gluten-free?
This recipe uses almond flour instead of traditional wheat flour, making them gluten free.
How can I enhance the savory flavor?
Add ingredients like diced jalapeños, chopped green onions, or a sprinkle of herbs like thyme or rosemary for additional savory notes.
Can I make them ahead of time?
Yes, cornbread mini muffins are suitable for making ahead. Store them in an airtight container and reheat briefly before serving.
Leave a Reply
You must be logged in to post a comment.