Lupin Flour Corn Muffins

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Lupin Flour Corn Muffins

Today’s attempt at a lupin flour corn muffin was a total success!  These had a lovely flavor!  I took my Jalapeno Cheese Bread recipe, slightly modified it and added some pureed baby corn. This bread is not suitable until you reach the higher carb starchy veggie rung of the Atkins OWL phase.   It is suitable for Primal diners, if you eat occasional cheese.   Leftovers can be crumbled, frozen and used in making your next batch of cornbread stuffing!!  Will keep in the freezer about a month.

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1 c. almond flour

½ c. lupin flour (I order from

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. grated cheese

4 extra large eggs, beaten (or 5 large)

4 T. olive oil

1 T. cider vinegar

½ c. pureed baby corn (has much lower carbs than mature corn)

DIRECTIONS:  Preheat oven to 350º.  Grease or paper line muffin cups.  I needed 18 to use up all the batter.  Puree a can of baby corn. You’ll need only 1/2 c., so save the remaining in the refrigerator for some other use, like cornbread, a Mexican casserole or soup thickener.  Should keep about a week……or freeze it in a ziploc bag.  Measure all the listed dry ingredients into a medium measuring bowl, add cheese and stir well to blend.  Add all liquid ingredients to the mixing bowl and stir again to blend, scraping bowl with rubber spatula as needed.    Spoon about 2 T. batter into each muffin cup, I used a 2 T. measuring cup to make this easier.  Pop muffins into preheated 350º oven for about 20 minutes or until lightly brown. Remove and serve warm with butter.  SPECIAL NOTE:  This bread would make a wonderful base for cornbread stuffing, too!

CAUTION:  Lupin beans are technically a legume that is closely related to peanuts.  If you have a peanut allergy, there have been reports of some peanut sensitive people reacting negatively to lupin beans.

NUTRITIONAL INFO:  Makes 18 corn muffins, each contains:

119 calories

10 g fat

3.32 g  carbs, 1.91 g  fiber, 1.41 g  NET CARBS

5.11 g  protein

229 mg sodium


23 thoughts on “Lupin Flour Corn Muffins

  1. Hi there. Love your recipes! They add joy 2 the lc lifestyle.

    Question: any ideas on another ingredient to replace the baby corn? Pimento stuffed green olives? Ham? Little precooked sausages? I am not able to add corn. And if you think possible, do you think I’d need to change fluid balance?

    1. Well, without the baby corn, it won’t taste like corn muffins at all. There are corn flavorings you could use instead. I have the one from here and it is very good (scroll down to “Fresh Corn” on this page): You could perhaps add 2 tsp. flavoring and then maybe some chopped cooked veggies, like diced yellow squash, sauteed ch. onions, or red/green b ell pepper. Then at least they would be like corn muffins. Then the moisture balance would be about the same.

  2. Peggy, No corn flavoring in this one?
    Will have to try this one of these days, but am not ready for corn bread right now. But someday!!!

  3. Peggy, you are the best. I can’t wait to make these. I make the Jalapeno Cheese Bread about once a week, adding extra jalapeno (I live in Texas too and love the hot stuff.) In fact, I had a slice for lunch today with my salad. I have a stupid question about the baby corn. Is this in the canned food section or is it in the baby food section?

    1. Yes Karen, the baby corn is in the canned food section. It is not a baby food, but rather the baby corn like you see in Chinese food places. TINY little “ears” of corn (canned). Tho it is corn, it is quite low in carbs.
      You will have to puree it in a blender or food processor to use in the recipe.

    2. Well, Karen, if you’re going to find it in your store at all, it will likely be with the Asian foods; if not there, in the canned vegetables aisle. I used to have to go to Asian markets to get it, but my Walmart now carries and stocks it with Asian foods and sauces.

    3. please give instructions on how to puree baby corn. all i get in my food processor is mini chunks. the blade throws the chunks against the wall where the blades can’t reach it… no matter how many times i scrape it down, i can’t keep enuff contact with blade to actually get to a puree! help! what’s your secret?

      1. Hello, and welcome Alana. I have learned over the years that sometimes a food processor’s bowl is just too big to nicely puree some things like corn. In those instances, I will either use my Oster blender, which has a very narrow bowl down at the bottom where the blades are. Or I’ll get my mini hand blender that basiclly whips/purees in a large-size plastic glass. Either will be more effective for pureeing small items than, as you experienced, a food proccessor bowl. But quite honestly, it doesn’t have to be blended all that fine. Many people put WHOLE corn kernals in cornmeal-based corn muffins on purpose. 🙂 Hope you like these muffins!

      2. yes I used my 4 cup capacity food processor, as my vitamix needs liquid to power movement(i never bought the dry ingredient cannister). in the end i just hand-mashed it to at least a softer consistency. The texture was really nice, but I musta done something else wrong, cuz it had zero flavor! so sad after all that work… and such a big batch…

      3. Sorry you were disappointed with lack of corn flavor, Alana. I would seek out some of the Fresh Corn Flavoring from Select Flavors to enhance the corn flavor in your next batch, Alana. There may be other companies making a corn flavoring out there, but I have always ordered mine from the Select Flavors website. Here’s a link: and can vouch for the authenticity of its sweet corn flavor. I find it takes 2 tsp. for most recipes to “umph” up that flavor enough for me.

  4. One should perhaps use lupin flour with caution if one is allergic to peas, peanuts, and other pulses. Lupin is a member of the legume family, and so, perhaps, is not suitable for paleo and primal ways of eating.

    1. I’m well away of this issue, I just forgot to type it into this recipe, but have on all others I have. I’m going in and adding a caution to this recipe. Thanks for the reminder.

  5. I’m trying to find a flour for my family. They are not on Atkins (I am) but I want to get rid of white and wheat flour. Can Lupin be used in place of white? If they were to make chocolate chip cookies or brownies can they replace the white flour with Lupin 1:1 ratio?

    Thank you!
    Linda (Homeschooling6)

    1. No, Linda, you cannot replace lupin flour in recipes 1:1 for white flour. The flavor is much too strong. It is always mixed with other flour subs like almond flour, coconut flour, hazelnut flour. In fact, my experiments with it are still in the jury room. I’m not certain I like it as much as almond and coconut flour, but it’s so darn low in carbs, I’m trying to learn to add enough to recipe to get that low-carb, high fiber advantage in the final carb numbers. But I’ve had a few successes with it so far, especially my Lupin Lemon Cookies and this recipe for corn muffins. At best, it will be as challenging for me to learn to use in the proper ratios with other flour subs as learning to use coconut flour has been. You just don’t want its somewhat musty, bean taste to come through too strong in the final baked goods.

      1. Thanks so much for letting me know. Do you know of any flour that is wheat free and doesn’t raise blood sugar level that would be a good switch? Would your friend that would like to market her flour sell to anyone yet?

        Or do you have a recipe for flour (like mixing so almond with coconut or lupin etc.) I found a gluten free cookbook that mixes certain flour and it’s the base flour for all the recipes and can be swapped with white flour but it’s starchy and would not work for my family.

        Thanks so much, I love your blog!!!! Sorry for so many questions. I guess I should get working on a flour, hehe.

      2. Sorry, I’m not aware of one. My friend has hit a road block on marketing her product with the agent she was working with. Don’t know when/if it will ever come out. Long story. I would recommend Jennifer Eloff gluten-free bake mix on her website “Splendid Low-Carbing”. Her mixes (she has 6 or 7 now) produce very good results when I used them, anyway. Be aware she uses certified gluten-free oat flour, so the carb counts in those mixes are a bit higher.

  6. I am SO happy you made these and now I can too!! I made pork chops and mustard greens last night, and my husband asked, “Did you make cornbread too?” Wishful thinking, until now! Thanks so much!

    1. I’m having pork chops and greens tonight myself…..and these! Hope you guys like them, Judy. Do let me hear back with your reaction!

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