Savory Southwest Muffins

I have been trying to cut my cravings of sweet foods while still making healthy and tasty meals.  I wanted to try a recipe for muffins that substitute for corn bread or corn muffins that everyone serves with some of my favorite dishes like chicken chili or a big bowl of collard greens or red beans and rice. I decided to make a savory version of the muffin and added a chopped andouille sausage, green onions, jalapenos and some chili powder for a southwest flavor. I used almond flour (it works surprisingly well) so these muffins are gluten-free. If you prefer regular corn muffins, you can mix up a batch of your favorite 12-muffin batter and stir in the add-in ingredients.

Savory Southwest Muffins

muffin batter:
2 cups almond meal
4 eggs
2 t baking powder
pinch salt
1/3 cup of water or milk

stir ins:
3 oz. chicken andouille sausage, fully cooked, chopped
2 green onions, sliced finely
1 T bottled jalapenos, minced fine
1/2 t chili powder

Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients (almond meal, baking powder and salt) well. Add the eggs and water.  Mix thoroughly.  Add the stir-in ingredients and fold well.  Divide the batter into 12 muffin cups that are greased, sprayed or lined with muffin liners.  Bake for about 20 minutes until the centers are firm and tops are browned.

shared at Tempt My Tummy Tuesday, Food Renegade, and Nourishing Gourmet