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Spicy Cheddar ‘Cornbread’ Muffins

Yields1 Serving

 ½ cup coconut flour
 2 tbsp sugar
 ½ tbsp baking powder
 ½ tsp kosher salt
 2 tsp chili powder
 3 large eggs, lightly beaten
 ½ cup milk
 ¼ cup canola oil
 2 tbsp Cottage Cheese
 2 oz Calef's Rat Trap Cheddar, grated (about 1/2 cup)
 2 chopped green onions
 1 canned chipotle peppers, chopped

Preheat oven to 325°F.


Coat 16 mini-muffin cups with cooking spray.


Whisk together coconut flour, sugar, baking powder, salt and chili powder in a medium-size bowl.


In a separate bowl, combine eggs, milk, oil and cottage cheese.


Add to dry ingredients and stir until well combined. Stir in cheese, green onion and chipotle peppers. Divide batter evenly among muffin cups. Baked at 325°F for 25 minutes (be careful not to burn.)