Apple Corn Muffins

Yield: 12 | Servings: 6
⦿ Net Carbs: 5.8 per 2

2 c Mozzarella
2 c Almond Flour
3 oz Cream Cheese
2 tsp Erythritol
2 lg Eggs
2 tsp Baking Powder
1 tbsp Apple Cider Vinegar
2 tbsp Whipping Cream
5 droppers OOOFlavors Corn Bread Flavored Liquid Concentrate  (Unsweetened) **see note
Salt, to taste (maybe a half tsp, the cheese adds a good amount of salt)

Instructions:
1. Preheat oven to 400° F.
2. Grease muffin tins with coconut oil or line with muffin liners.
3. In a microwave safe plastic bowl mix Mozzarella, Almond Flour and Cream Cheese. Heat in 20 second intervals until the Cream Cheese and Cheese is soft enough to combine. Stir until combined and add Erythritol and Eggs, mixing until combined. It’ll be a little awkward to start.
4. Mix wet ingredients together in a separate bowl.
5. Combine dry and wet ingredients and mix well.
6. Scoop ingredients into prepared muffin tins about to the top of the opening with a tablespoon or portion scoop.
7. Bake about 15 minutes or until golden brown.
8. Let cool on baking rack before removing from pan and then remove from pan and let sit about 10 minutes.
9. Store uneaten (as if) muffins in a sealed container on counter.
10. Eat within a couple of days.

**I realize this may be hard to obtain. You can still make these muffins and substitute the 5 droppers (approx 2 tsp?) of liquid with a different flavor - flavor to your taste with whatever you are using - or simply add a couple of teaspoons more of Apple Cider Vinegar or Cream.