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Ingredients

Directions

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

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  • 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.

Tips

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

Nutrition Facts

326 calories; 22 g total fat; 26 mg sodium. 29 g carbohydrates; 7 g protein;

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