Pepper Corn Muffins

 Use the cheese mix as a muffin base. Add your favorite cheese and spice for this muffin I have used jalapeno cheese and dried red pepper.  

Total Carbohydrate - Fiber - Sugar Alcohol = 3 Net Carb per muffin


  • 1 Pkg Cheesy Biscuit Mix
  • 1/3 c melted butter
  • 3/4 cup liquid (1/4 cup cream, 1/2 c water)
  • 2 fresh eggs slightly beaten
  • 1/3 cup jalapeno cheese
  • 2 t crushed red pepper
  • 2-3 T sweetener


  •   Preheat oven to 375 degrees. Line 12 muffin tins with muffin liners. **Reduce heat to 350 before putting muffins in the oven.
  •   Pour dry mix into bowl. Make a well in the dry mix and add in sweetener and spice. 
  •   Pour in beaten eggs and melted butter.
  •   Slowly add in liquid until well combined. 
  •   Mix in cheese and corn. Save some of the corn for the tops of the muffins.
  •  Using a large ice-cream scoop drop into a muffin liners, press a few kernels of corn on the top and sprinkle with a little more red pepper.
  •  Bake for 22 - 25 minutes until slightly golden brown on top.
  •  Cool on a wire rack. Store in a covered container and refrigerate. 

Variations: .5 cup chopped apple with cheddar cheese * Smoked gouda with rosemary * Swiss with chives * Mozza and basil.