Cookstr Lemon And Oregano Polenta Muffins Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 21g per serving. This food is keto-friendly.

How keto-friendly is Cookstr Lemon And Oregano Polenta Muffins? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Cookstr Lemon And Oregano Polenta Muffins Recipe

  • Net Carbs are 9% of calories per serving, at 21g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Cookstr Lemon And Oregano Polenta Muffins Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 88 g )
Amount Per Serving
Calories: 223
Total Fat: 13g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 68mg
Sodium: 214mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugar: 3g
Protein: 5g
Calcium: 106mg Iron: 2mg
Potassium: 124mg Vitamin A: 120mcg
Vitamin C: 1mg Vitamin D: 1mcg

Ingredients

  • Butter, for preparing the pan
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely chopped
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon table salt
  • ¾ cup polenta or coarsely ground yellow cornmeal
  • 2 large eggs, lightly beaten
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled
  • 1 cup sour cream
  • ½ cup milk
  • 1 teaspoon finely chopped lemon zest
  • 2 teaspoons finely chopped fresh oregano or 1 scant teaspoon dried oregano, crumbled

Instructions

Visit Cookstr's website to view the recipe instructions. (Via Edamam)