These Cheesy Cornbread Muffins are low in points and is especially luscious alongside a chili or soup! 

Ingredients:

• 3 Tbsp Land o’ Lakes light butter made with canola oil
• 1/4 cup sugar substitute ( I use baking Splenda)
• 2 eggs
• 1 cup unsweetened almond or cashew milk
• 1 cup yellow cornmeal
• 1/2 tsp baking powder
• 1 cup self rising flour ( I use Gold Medal)
• 3/4 cup light cheddar cheese ( I use Trader Joe’s shredded lite 3 cheese blend)
• 1/2 tsp salt

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.

Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled.

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

Directions:

1. Preheat oven to 350 degrees. Spray a 12-muffin tin with non stick cooking spray.
2. In a microwavable bowl, melt butter in microwave for 60 seconds or until butter is melted, remove from microwave and add sugar substitute.
3. In a large mixing bowl combine, eggs and melted butter mixture. Beat until well combined.
4. Pour in unsweetened almond milk and stir in cornmeal, flour, cheese and salt and stir until well blended.
5. Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled..
6. Bake for 18-20 minutes or until toothpick inserted into center comes out clean.

Servings: Make 12 muffins / 3 Freestyle Smart Points each

Yield: 12

Cheesy Cornbread Muffins

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These Cheesy Cornbread Muffins are low in points and is especially luscious alongside a chili or soup! 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 Tbsp Land o' Lakes light butter made with canola oil
• 1/4 cup sugar substitute ( I use baking Splenda)
• 2 eggs
• 1 cup unsweetened almond or cashew milk
• 1 cup yellow cornmeal
• 1/2 tsp baking powder
• 1 cup self rising flour ( I use Gold Medal)
• 3/4 cup light cheddar cheese ( I use Trader Joe's shredded lite 3 cheese blend)
• 1/2 tsp salt

Instructions

1. Preheat oven to 350 degrees. Spray a 12-muffin tin with non stick cooking spray.
2. In a microwavable bowl, melt butter in microwave for 60 seconds or until butter is melted, remove from microwave and add sugar substitute.
3. In a large mixing bowl combine, eggs and melted butter mixture. Beat until well combined.
4. Pour in unsweetened almond milk and stir in cornmeal, flour, cheese and salt and stir until well blended.
5. Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled.
6. Bake for 18-20 minutes or until toothpick inserted into center comes out clean.

Servings: Make 12 muffins / 3 Freestyle Smart Points each