Aunt Rocky’s Faux Corn Muffins

Preheat oven to 350ºF. Grease 4 wells in a muffin pan, or line with parchment liners, and set aside.

In 4-cup glass measuring cup, mix all dry ingredients to break up any lumps. Add eggs and water, and mix until batter is smooth.

Pour batter evenly into the muffin cups. Bake 20–22 minutes, or until top is firm to touch, and toothpick comes out clean. Transfer to wire rack to cool.

Muffins should be stored in refrigerator, or may be frozen.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 142, Total Fat 10 g, Saturated Fat 3 g, Sodium 203 mg, Potassium 35 mg, Total Carbohydrate 4 g, Dietary Fiber 4 g, Net Carbs 0 g, Sugars 0 g, Protein 9 g. Macros: 71% fat, 29% protein, 0% carbs.

© 7/19/2016 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.