For a heartier version of the typical cornbread muffin, you’ll want to try these spicy cheddar muffins. Made with coconut flour instead of cornmeal, these muffins are perfect for breakfast or a snack. Chili powder, extra sharp cheddar, green onions, and chipotle peppers add delicious flavor. Feel free to share the recipe with friends and family on Facebook, Pinterest, and Instagram.
For another spicy cornbread recipe, try our Jalapeno Cheddar Cornbread next! Did you know that Cabot is a cooperative of New York and New England farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about these spicy cheddar cornbread muffins so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!
Directions
- PREHEAT oven to 325°F.
- COAT 16 mini-muffin cups with cooking spray.
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WHISK together coconut flour, sugar, baking powder, salt and chili powder in a medium-size bowl.
- COMBINE eggs, milk, oil and cottage cheese in a separate bowl.
- 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.)
