baby corn bread
| Prep Time: 10 min | Serves: 16 |
| Cooking Time: 25 min | Yield: 16 muffins |
Corn bread made with baby corn to make a lower carb version!!!
Ingredients
- 1 1/2 cups Baby Corn
- 1 cup 100% Liquid Egg Whites
- 4 tbsp Granular
- 1 cup Whole Wheat Flour
- 1 cup Unprocessed Wheat Bran
- 2 tsp Magic Baking Powder
- 1 tsp Xanthan Gum
- 1/2 tbsp Olive Oil - 1 Tsp
- 3 1/2 tbsp Oikios Greek Yogurt
Directions
Preheat the oven to 350 degrees.
Put the baby corn in your food processor and process it until it is reduced to fine grains.
Add the eggs and sweetener, and process them to combine them into the corn "meal". Take the lid off and scrape down the sides of the work bowl.
Add the almond flour to the processor bowl; then sift the baking powder and xanthan gum over the almond flour. Process until well combined, and take off the lid and scrape down the sides of the work bowl.
Add the oil and yogurt (and butter extract if available) and process until it is incorporated into the batter.
Spoon mixture into well-greased muffin tins, or a buttered 9-inch round pan. Bake in the preheated oven for about 20-25 minutes for muffins (about 15 minutes for mini-muffins), or 50-60 minutes for the round bread. The top should be lightly browned and a toothpick inserted into the center should come out clean.
Turn out, let cool, and eat spread with butter and/or sugar free jam, or maybe even sugar free maple syrup.