• Heat oven to 350°. Coat a 12-cup muffin pan with cooking spray with flour (or grease and flour pan).

  • In a large bowl, combine butter and sugars. With an electric mixer, beat until light and fluffy.

  • In a medium bowl, whisk almond flour, cornmeal and baking powder. Working in batches, beat cornmeal mixture into butter mixture, alternating with 1 egg at a time, mixing well between additions. Divide batter evenly among muffin cups.

  • Bake 20 minutes, until golden. Transfer to a rack and cool about 10 minutes. Run a thin knife around edges to loosen and brush tops with maple syrup. Let cool completely before removing from pan and serving.


Tote Tip: Cover with foil and tote right in the pan.

Nutrition Facts

326 calories; 22 g total fat; 8 g saturated fat; 26 mg sodium. 29 g carbohydrates; 3 g fiber; 17 g sugar; 7 g protein;