These Green Chile Cornbread Muffins make the perfect companion to any soup, chili or casserole dish. 

Make 12 muffins

Kick up your cornbread with green chiles. The combination of two different cheeses and the green chiles bring the flavorous flavor to these cornbread muffins.

Looking for some other delicious breads or biscuits?  Be sure to check out these low point delicious recipes:

 Copycat Red Lobster Cheesy Biscuits 

Vanilla Cornbread Muffins

Sausage and Cheese Biscuits 

What Ingredients do I need to make these Green Chile Cornbread muffins?

• Land o’ Lakes light butter made with canola oil
• Sugar substitute (I use Lakanto Monkfruit Classic Sweetener)
• Eggs or 4 egg whites if following the WW green plan 
• Unsweetened almond, cashew milk or skim milk ( the muffins are the same points regardless of which one you use)
• Yellow cornmeal
• Self rising flour – I use Gold Medal
• Diced green chiles 
• Light or fat free cheddar cheese

What are the key ingredients needed to make these Green Chile Cornbread Muffins?

For this recipe you will want to be sure you use yellow cornmeal and not pre packaged cornbread mix. The combination of the self rising flour mixed with yellow cornmeal will become the base for these cornbread muffins.

I use Land o’ Lake light butter for all of my baking recipes. I have found that it has the lowest points and it tastes amazing! You can find it at most grocery stores next to the butter. It comes in a tub-with a green lid. Be sure that it says light butter-they sell one that is regular that is made with canola oil as well-so be sure to check that it says light.

 

How do I make these Green Chile Cornbread Muffins?

In a large mixing bowl combine, eggs or egg whites, and melted butter mixture. Beat until well combined. 

I like to use both mozzarella and cheddar cheese in these muffins. The combination of the two cheeses really make these cornbreads so flavorful.

If you prefer one over the other-feel free to use only one.

Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese and stir until well blended.

Bake for 18-20 minutes or until toothpick inserted into center comes out clean.

Try spraying the tops with I can’t believe its not butter…..unbelievable delicious! 

Ingredients:

• 2 Tbsp Land o’ Lakes light butter made with canola oil
• 1 Tbsp sugar substitute (I use Lakanto Monkfruit Classic Sweetener)
• 2 eggs or 4 egg whites if following the WW green plan 
• 1 cup unsweetened almond, cashew milk or skim milk ( the muffins are the same points regardless of which one you use)
• 1 cup yellow cornmeal
• 1 cup self rising flour ( I use Gold Medal)
• 2 ( 4 oz.) cans diced green chiles 
• 1/4 cup light or fat free cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 12-muffin tin with non stick cooking spray.
3. In a microwavable bowl, melt butter in microwave for 30 seconds or until butter is melted, remove from microwave and add sugar substitute.
4. In a large mixing bowl combine, eggs or egg whites,  and melted butter mixture. Beat until well combined.
5. Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese, and stir until well blended.
6. Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled..
7. Bake for 15-18 minutes or until toothpick inserted into center comes out clean.

Make 12 muffins

3 Points® per muffin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.