- 1 cup almond flour
- 1/2 cup lupin flour
- 2 TBL coconut flour
- 1/4 cup golden flax meal
- 1 3/4 tsp. baking soda
- 1 cup grated cheese
- 4 extra large eggs, beaten (or 5 large eggs)
- 4 TBL olive oil
- 1 TBL cider vinegar
- 1/2 cup pureed baby corn
Preheat oven to 350 degrees. Grease muffin cups.
Measure all the listed dry ingredients into a medium measuring bowl. Add cheese and stir well to blend.
Add all liquid ingredients to the same mixing bowl and stir again to blend, scraping bowl with rubber spatula as needed. Spoon batter into each of the muffin cups. Bake for about 20 minutes or until lightly brown. Remove and serve warm with butter.
Makes 12 - 18 muffins (depending on how big your muffins are). These muffins also make a wonderful base for cornbread stuffing.