Servings: 12 muffins

1 15oz can baby corn, drained 1 15oz can baby corn, drained
150 g Almond flour (not meal) 150 g Almond flour (not meal)
2 tsp baking powder 2 tsp baking powder
100 g salted butter, softened 100 g salted butter, softened
2 tbsp Honey (plus zero carb sweetener to taste) 2 tbsp Honey (plus zero carb sweetener to taste)
1/2 tsp Cream of Tartar ½ tsp Cream of Tartar
8 large Eggs 8 large Eggs

Put the baby corn in a food processor and grind it up as fine as possible.
Place the ground baby corn in cheesecloth and wring out as much liquid as you can.
In another bowl, mix almond flour, butter, and baking powder.
Transfer the ground baby corn into the bowl with the almond flour mixture and mix well.
Put the four eggs into the food processor with the cream of tartar and honey.
Blend well until the eggs are frothy, but not stiff.
Add the eggs to the almond/corn mixture and whisk it all together.
Spray with nonstick oil a 3 inch whoopie pie pan or a muffin tin.
Bake for 20 to 30 minutes at 350ºF, until the edges are golden brown and its firm in the middle when you stab it with a toothpick.
Allow to cool for 3 to 5 minutes, and then gently remove the loaves from the pan. If you allow them to completely cool in the pan they will stick and be harder to remove, but if you remove them right out of the oven they are very crumbly and will likely break.

Note: They are really moist inside straight out of the pan. Let them cool completely if that moistness bothers you.  Note: They are really moist inside straight out of the pan. Let them cool completely if that moistness bothers you.
200 Cal, 4G Net Carbs Per Muffin  200 Cal, 4G Net Carbs Per Muffin