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Reviews Date of last review
Mon May 29, 2006
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Description: This is a lower carb version of my regular cornbread recipe. It's a bit sweeter than traditional southern cornbread, but it's pretty good!
Ingredients: 1 cup heavy cream
1/4 cup butter, melted
1 large egg
1 cup carbolose flour
1 cup almond meal
1/2 cup splenda
1 tablespoon baking powder
1/2 teaspoon salt
4 drops of yellow food color(optional)

Equipment: 6 cup muffin tin or 12 cup muffin tin
Preheat oven to 375 degrees.

Oil muffin tin with canola oil or pan spray.
How To Prepare: In a medium bowl, combine heavy cream, melted butter, and egg and whisk until well blended. Set aside. In a large bowl, combine the carbolose flour, almond meal, splenda, baking powder and salt and mix until thoroughly blended.
Add the dry ingredients to the wet, then add the food color(if you choose to use it). Mix together just until the mixture is moist. Divide the batter into the muffin tins, and bake for 20-25 minutes, or until a toothpick inserted into one of the muffins comes out clean. Cool in the muffin tin for 2 minutes, then gently loosen the muffins from the sides of the pan. Carefully take them out and finish cooling on a cooling rack.
Number of Servings: 6 or 12, depending on muffin tin used
Carbs per serving - include all nutritional information if known: 61g total, about 11g each for 6 servings, about 5.5g each for 12 servings
Preparation Time: 40 minutes
Effort (Easy, Average, Difficult): Easy

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