I’ve recently discovered almond flour and have been doing some baking tests where I use it in lieu of traditional flour. I love it since it’s high in protein and a great low-carb alternative to regular flour. It’s also great for anyone who’s gluten-free. The brand I’ve been using is Bob’s Red Mill, but I know there are other almond flour alternatives out there — just haven’ t had a chance to try them all.
Since it is made from a nut, it can be high in calories, but for someone like me who’s watching their sugar/carb levels (and not calories), it’s a great alternative.
One of my favorite ways to use almond flour is to use it in savory muffins — Spicy Corn & Chorizo Muffins, to be exact. with the “Fall” season upon us, this recipe is the perfect pairing for those of you starting to make soups, stews and chilis.
Corn muffins to me are naturally sweet to begin with and almond flour has a sweetness to it so they pair nicely together.
And because I love the flavor of chorizo, combining this ingredient along with a poblano pepper gives this savory muffin a flavor-packed punch.
You’ll notice that I don’t add any sugar to this recipe — I let the ingredients speak for themselves and when combined, you won’t miss the sugar at all.
I hope you give this a try and let me know what you think. And, be sure to check out another savory muffin recipe from my new blogging friend Amy at Foods for the Soul. She recently shared this amazing Spinach and Goat Cheese Muffin – yummmm!
Spicy Corn & Chorizo Muffin
- 4oz Chorizo
- 1 cup Frozen Corn Kernels
- 1 large Poblano Pepper (deseeded and chopped)
- 2 cups Almond Flour (such as Bob's Red Mill brand)
- 4 large Eggs
- 1/2 cup Almond Milk
- 1/4 cup Shredded Mexican Cheese Blend
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- Muffin Liners (enough for 12)
|Preheat oven to 350 degrees Fahrenheit. |
|Cook chorizo in a frying pan and allow to cool. |
|Boil corn kernels on the stove top until tender, then strain and set aside. |
|In a large mixing bowl, combine all ingredients and mix well. |
|Line 12 cup muffin pan with paper liners and evenly divide mixture into all 12 cavities. |
|Bake for approximately 20-25 minutes or until a toothpick slides out clean from center of one muffin. |