Almond Flour Corn Muffins

One of my favorite things to bake in the cooler weather is a batch of corn muffins. They are the perfect addition to a bowl of homemade soup or chili. I like to incorporate almond flour when I’m baking for added protein and these turned out wonderfully. They’re delicious fresh out of the oven with a dab of butter and equally as good toasted for breakfast the next day with a smear of butter and good jam.

Ingredients

1 ½ cups almond flour

1 cup corn meal

2 teaspoons baking powder

½ teaspoon salt

3 eggs

½ cup melted butter, slightly cooled

1/3 cup honey

Directions

Preheat oven to 350 degrees. Line or grease 9 muffin cups.

In a medium bowl, whisk the almond flour, corn meal, baking powder, and salt.

In a small bowl, whisk the eggs. Then whisk in the butter and honey. Add the wet mixture to the bowl of dry ingredients. Stir until well combined. Scoop the batter into the muffin cups. Bake for 20-22 minutes.

Makes 9 muffins