Cornbread Muffins

cornbread muffins

Jennifer Shun is the creator of For Good Measure, a website featuring low-carb, farm-to-table California cuisine with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.

Servings: 8


  • ¼ cup butter, room temperature
  • 2 eggs
  • ¾ cup almond flour
  • ¼ cup fine grind cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup, unsweetened plain yogurt


Before you begin, bring butter to room temperature.

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with parchment liners.
  3. Separate eggs, reserving egg whites.
  4. Mix almond flour, corn meal, baking powder and salt in a small bowl, set aside.
  5. With an electric mixer, cream egg yolks and butter.
  6. Add yogurt, followed by flour mixture until well combined, set aside. Wash and dry beaters.
  7. Using a separate bowl, whip egg whites on low until frothy, increasing to high until soft peaks form.
  8. Fold egg whites into batter.
  9. Measure 2 tablespoons of batter into prepared muffin tin. Bake for 15 minutes, until golden.

Naturally low-carb & gluten-free

Nutritional Information for 1 Serving (1 muffin):  

Calories: 150, Fat: 12g, Carbs: 6g, Fiber: 1g, Sugars: 0g, Protein: 4g


1 Comment
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    These muffins sound great. Thank you for the recipe.

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