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
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!
