Paleo-Friendly Jalapeño Jerky Cornbread Muffins

These cornbread muffins will blow any others you've ever had out of the water! These paleo-friendly muffins with bites of savory jerky make for the perfect sweet and savory snack.

  • 3 CHOMPS Hoppin' Jalapeño beef sticks
  • 3 pasture-rasied eggs
  • 2 T grass-fed butter, melted
  • 1 cup unsweetened almond milk
  • 1/2 cup coconut flour
  • 2 T jalapeño, minced
  • 1/2 tsp pink Himalayan sea salt
  • 1 tsp baking powder
  1. Preheat the oven to 350°F, and line 6 muffin tins with paper liners.
  2. Chop the jerky into small pieces and set aside.
  3. Whisk the eggs, butter, and almond milk in the mixing bowl. Stir in the coconut flour, jalapeño, jerky pieces, sea salt, and baking powder.
  4. Spoon batter into the muffin tins and bake for 30-35 minutes.
  5. Optional: top each muffin with a jalapeño slice

Recipe originally found on: Paleo Hacks

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