Mexican Cornbread Muffins

THM Friendly: E

  • 1/4 - 1/2 cup nut milk
  • 1 tsp. melted coconut oil
  • 1/2 cup egg whites
  • 1 cup low-fat cottage cheese
  • 1 (4 oz.) can green chilies (donā€™t drain)
  • 1 cup THM Baking Blend
  • 1 cup masa flour
  • 1 Tbsp. THM Super Sweet
  • 1 Tbsp. baking powder
  • 1/4 tsp. mineral salt
  • 1/4 tsp. cayenne
  • 1 (11 oz.) can of corn, drained
  • 1 raw jalapeƱo finely chopped (remove ribs if desired)

Directions:

Add all the ingredients to a food processor and pulse until mixed. (Add 1/4 cup nut milk and see if more is required.) Spoon into muffin cups or a greased pan and bake at 400 degrees for 20-25 minutes until golden brown and a knife comes out clean.

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enJOY!

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