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 lopino.com)
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:
10 g fat
3.32 g carbs, 1.91 g fiber, 1.41 g NET CARBS
5.11 g protein
229 mg sodium