Cornbread Muffins

cornbread muffins

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog

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
  1. Avatar

    These muffins sound great. Thank you for the recipe.

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