Try this Gluten-Free Blackberry Cornmeal Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Line muffin tins with baking cups or oil, In a small bowl, whish almond flour, cornmeal baking powder, and salt. Beat coconut oil and sugar and lemon zest. Add eggs one at a time, beating well after each addition. Add dry ingredients and beat just until combined. Fold in 1 cup blackberries. Divide batter evenly between muffin cups. Scatter remaining blackberries on top; sprinkle with sugar. Bake until golden brown tops spring back when lightly touched. About 25 minutes. Let cool 5 minutes then transfer to wire rack.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 269 | ||
Calories from Fat: 209 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 264.8mg | 81 % | |
Sodium 171.2mg | 6 % | |
Potassium 238.8mg | 6 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 3.2g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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