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Spicy Mexican Cornbread Muffins: A Flavorful Twist on a Classic Recipe - Keto Kulinary
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A tray of Mexican muffins on a wooden cutting board.

☆☆☆☆☆ 0/5

Spicy Mexican Cornbread Muffins: A Flavorful Twist on a Classic Recipe

Summary

These Spicy Mexican Cornbread Muffins offer a delightful combination of flavors while catering to specific dietary needs. Whether you're following a ketogenic diet or not, these muffins are a delicious and satisfying choice.

15

Prepation Time

25

Cook Time

- - -

Resting Time

40

Total Time

, , , ,

Course

Cuisine

6

muffins Serving

225 kcal

Calories

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These Spicy Mexican Cornbread Muffins offer a delightful combination of flavors while catering to specific dietary needs. Whether you're following a ketogenic diet or not, these muffins are a delicious and satisfying choice.

Equipment

  • Muffin Tin
  • Food Processor
  • Large Mixing Bowl
  • Frying Pan

Ingredients
 
 

Fried Bacon

  • 2 slices fresh fried bacon
  • Bacon Grease for greasing muffin tin

Muffin Batter

  • 2 jalapenos seeds removed and finely chopped
  • 5 tiny corn cobs or 1 cup of corn kernels
  • 1 1/4 cup almond flour
  • 1/4 cup melted butter
  • 1/4 cup cream cheese softened
  • 1 teaspoon baking powder
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons pimentos chopped
  • 2 eggs for mix
  • 6 small eggs for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and warm the muffin tin in the oven.
  • Fry the bacon in a frying pan to crispy texture and set aside to cool.
  • In a food processor, combine the jalapenos and corn cobs (or corn kernels) and pulse until well mixed.
  • In a large mixing bowl, combine the almond flour, melted butter, cream cheese, baking powder, sour cream, cheddar cheese, pimentos, jalapenos, corn, and eggs for mix. Mix well.
  • Crumble the fried bacon and add it to the mixture. Stir until evenly distributed.
  • Remove the muffin tin from the oven and grease each cup with bacon grease.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Option: During the last 8-10 minutes of baking, pull the muffins from the oven and make a small nest in the muffin top with a spoon and add a small raw egg. Put back in the oven quickly and resume baking an extra 5-8 minutes to the cook time for the muffins to get the eggs set to your liking and the muffin baking completed.
  • Allow the muffins to cool for a few minutes before serving. Enjoy!
A tray of Mexican muffins on a wooden cutting board.

Nutrition Per Serving

225

Calories

7

Carbohydrates

8

Protein

20

Fat

6

Saturated Fat

0.3

Polyunsaturated Fat

2

Monounsaturated Fat

Trans Fat

25

Cholesterol

166

Sodium

53

Potassium

3

Fiber

2

Sugar

464

Vitamin A

11

Vitamin C

175

Calcium

1

Iron

0.3

Polyunsaturated Fat

2

Monounsaturated Fat

Pairing Suggestions

These Spicy Mexican Cornbread Muffins can be enjoyed as an appetizer, snack, or as a side dish to complement Mexican-inspired meals. They offer a delightful combination of flavors that are sure to impress. You can also make them suitable for specific dietary needs by making a few simple adjustments:

  • Ketogenic Diet: With almond flour as the main ingredient instead of traditional wheat flour, these muffins are low in carbs and suitable for those following a ketogenic diet. They provide a healthy dose of wholesome fats from almond flour and bacon, keeping you satiated and energized.
  • Vegetarian Diet: By omitting the fried bacon, eggs, and using vegetable-based alternatives, such as coconut oil or vegan butter, these muffins can be easily adapted to suit a vegetarian diet. They still retain their delicious flavors and satisfying texture.
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Special Tip

Add extra Jalapeno if you like more heat! The muffins refrigerate well and are great reheated.

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