17 Reviews

This was one of the better low carb recipes i've tried. Had a muffin texture and did not have an off taste like so many substitutions have. I even thinned it out with a little water and made pancakes out of the batter which even my picky husband enjoyed. Great recipe.

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D. Goad September 15, 2008

I made these cornbread muffins to add to my low carb dressing at Thanksgiving, the texture was lovely. I decided to try them as a sweet muffin. I added 1 tsp vanilla and 1 tsp lemon extracts , I also used 1 egg substitute and 1 whole egg, 8drops of liquid splenda and only 1 tablespoon melted butter. These are my new favorite sweet muffin. I may decrease the water a bit season them up like a hush puppy and fry some. Lots of potential with this recipe. Thanks for the great recipe.

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TLA November 28, 2012

I tried this recipe yesterday and I was impressed. It tasted more like a multi-grain muffin than cornbread but it is definately a great base recipe with endless flavor possibilities!

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mlblacknall September 05, 2008

This is a must have recipe for anyone who is low carbing. I got 6 smallish muffins. As they are they are an excellent breakfast, but while eating them my mind was reeling with possibilities! A little more splenda and a handful of blueberries, or a little cocoa powder would make them a delicious dessert or snack muffin to have on hand in the fridge. I can't wait to experiment with this recipe.

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staresm March 18, 2008

I was surprised at how good these are and how big they baked up. They are very moist too and just fantastic!

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twistedsisterl January 21, 2010

Delicious. I was expecting so-so but was totally pleased with the results.

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loves2cook #495 March 18, 2009

This was really good. Next time I would add a touch more sweetener and other flavors.

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Saltersmrs January 05, 2009

This was TERRIFIC! I added some extra Splenda and some vanilla extract to make sweet almond muffins. This made 8 very small muffins for me, and I just ate two for breakfast. YUM! The perfect solution to a low-carb breakfast that doesn't taste all eggy. I keep feeling guilty eating this, til I remember it's not a real muffin! Thanks for a recipe that I'll use again and again.

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Karenlyn2 March 11, 2008

Great recipe, excellent texture. The only thing I would change is adding more sweetener or some salt to the batter. I think it lacks flavor either sweet or savory, it's a little bland. It will go great with a soup or spicy chili.

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Jessica O. August 14, 2015

Almond Flour is not listed in Nutritional info: According to the bag of Bob's Red Mill, for a 1/4 cup of flour, there are 3 net carbs. This recipe calls for 1 Cup. Total of 12 net carbs.

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d_and_j January 02, 2015
Cornbread-low Carb