What images come to mind when you think cornbread? Sweet, crumbly, and moist with an amazing buttery flavor? What thoughts come to mind when you think cornbread? Afraid to have too much due to the sugar content, possible caloric content? What if I told you, you can have that sweet, buttery flavor without the sugar and they're gluten free? These delightful morsels made their debut in our household during Thanksgiving and we have been enjoying them ever since!
Ingredients
1/2 cup coconut flour**
8 eggs
1/4 cup ghee (melted)**
1/4 cup coconut oil (can use olive oil)
1/2 tsp Hawaiian Sea Salt
1/2 tsp baking powder
Pre-heat the oven to 400 degrees.
Mix dry ingredients together.
In a separate bowl whisk eggs, slowly pour in melted butter as you continue to mix.
Mix wet and dry ingredients together well.
Line muffin tins with paper liners (I used mini muffin tins).
Spoon batter into cupcake tin (the batter should be thick enough that you have to spoon it in, rather than pouring)
Bake for 25 minutes or until golden brown if you’re using full sized muffin/cupcake tin
or about 15 minutes if you’re using the mini cupcake tins.
**You could use almond flour as well or a combination of both.
**If you don't have ghee (you should!), you can substitue with either an organic butter (if you are ok with dairy), coconut butter or simply use coconut oil or olive oil.
No comments:
Post a Comment