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In a Jiffy Low Carb Corn Muffins
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I have fond memories of the Jiffy corn bread muffins as a child. These are my "in a jiffy" version of a low carb cornbread recipe that's SO tasty! I'm in love. And with less than 2 carbs each, I feel no guilt in slather on some butter.
Recipe type: Breads
Cuisine: Trim Healthy, Low Carb
Serves: 3 muffins
  • 1 Tablespoon plain 0% Greek yogurt
  • 3 Tablespoons Egg White or 1 egg*
  • 2 Tablespoons + 1 teaspoon water
  • 3 Tablespoons Trim Healthy Mama Baking Blend, or similar low carb blend**
  • 1 Tablespoon Masa Mix- look for lime or calcium on the ingredients list
  • 1 teaspoon Sweet Blend or 1 packet of Truvia or favorite sweetener, optional
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • small pinch turmeric, optional for color
  1. Add ingredients to a mug in order listed. Whisk together well with a fork.
  2. Transfer batter to fill three silicone muffin papers to the halfway mark, and cook in the microwave for 1 minute or bake in the oven at *350 for 15-18 minutes.
This recipe is a Trim Healthy Mama Fuel Pull [FP], since it uses just a tiny amount of low glycemic carb ingredient to lend flavor instead of enough to add significant fueling.

*using a whole egg changes the fat count from >1 gram to 1.5 grams per muffin, and makes the muffins slightly richer/denser/less bouncy.

**Low Carb Blend sub- 2½ Tablespoons oat fiber, 1 teaspoon coconut flour, ½ teaspoon almond flour, tiny pinch glucomannan and gelatin or collagen (optional)
Nutrition Information
Serving size: 1 muffin Fat: .75 grams Carbohydrates: 1.6 net
Recipe by Gwen's Nest at https://gwens-nest.com/low-carb-cornbread-recipe/