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WW Recipes-turning everyday meals into healthy alternatives

January 16, 2019 · 19 Comments

Green Chile Cornbread Muffins

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Appetizers· Bread· Muffins· Side dishes

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Servings: Make 12 muffins

GREEN: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints if using egg whites or 4 SmartPoints for 1 muffin if using whole eggs 

BLUE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

PURPLE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

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

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 

 

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 chile’s 
  • 1/4 cup light cheddar cheese ( I use Trader Joe’s shredded lite 3 cheese blend)
  • 2 oz. light mozzarella 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! 

 

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.

Servings: Make 12 muffins

GREEN: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints if using egg whites or 4 SmartPoints for 1 muffin if using whole eggs 

BLUE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

PURPLE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

 

Continue to Content
Yield: 12

Green Chile Cornbread Muffins

Green Chile Cornbread Muffins

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

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 3 minutes
Total Time 23 minutes

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 amount of 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 chile's 
  • 1/4 cup light cheddar cheese ( I use Trader Joe's shredded lite 3 cheese blend)
  • 2 oz. light mozzarella cheese

Instructions

  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 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.

Servings: Make 12 muffins

GREEN: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints if using egg whites or 4 SmartPoints for 1 muffin if using whole eggs 

BLUE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

PURPLE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Ortega Diced Green Chiles, Mild, 4 oz (Pack of 12)
    Ortega Diced Green Chiles, Mild, 4 oz (Pack of 12)
  • PACK OF 8 - Gold Medal Self-Rising Flour 5.0 lb Bag
    PACK OF 8 - Gold Medal Self-Rising Flour 5.0 lb Bag
  • Quaker Corn Meal, Yellow,
    Quaker Corn Meal, Yellow,

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 396mgCarbohydrates: 18gNet Carbohydrates: 16gFiber: 2gSugar: 1gProtein: 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

© Lindsay Kehl
Cuisine: American / Category: Side dishes

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Comments

  1. Brenda Bartell says

    January 17, 2019 at 1:25 pm

    Can I make just plain corn muffins like this, omit the Chile’s and cheese, I have a bag of corn meal and I don’t know what to do with it.

    Reply
    • Lindsay Kehl says

      January 17, 2019 at 8:16 pm

      Yes! You can make plain cornbread muffins by just omitting the cheese and chiles. They are delicious as well!

      Reply
  2. Ashleigh says

    January 17, 2019 at 8:20 pm

    Could you make this without the sugar?

    Reply
    • Lindsay Kehl says

      January 17, 2019 at 8:23 pm

      Yes, I have made it without the sugar substitute and they have a bit more kick to them- the sugar substitute helps balance out the chiles.

      Reply
  3. Marcia says

    January 18, 2019 at 12:58 am

    Can I use regular flour? I use lower sodium salt and self rising flour has too much sodium. Thanks

    Reply
    • Lindsay Kehl says

      January 18, 2019 at 2:00 am

      Hi Marcia, Yes- you can replace the self rising flour with all purpose flour and then add 1 tsp of baking powder to help make them rise.

      Thank you!

      Reply
  4. Emily says

    January 18, 2019 at 5:51 pm

    I can’t wait to try this recipe! Would applesauce work instead of the butter?

    Reply
    • Lindsay Kehl says

      January 18, 2019 at 8:58 pm

      Yes! You can definitely substitute the light butter for unsweetened applesauce. The point value would be the same per muffin (3) if you were to make the substitution for the unsweetened applesauce. Thanks so much.

      Reply
  5. Bonnie says

    January 20, 2019 at 1:21 am

    These are amazing!!! A slight heat but not real spicey. Oh my gosh these are going in my family recipe file!! Thank you!!

    Reply
  6. Amy says

    January 22, 2019 at 6:28 pm

    Mine tasted like they had soured from sitting too long when I took them out of the oven and tried one. Where did I go wrong!? haha. Maybe because I used self rising cornmeal? That’s the only difference. Any suggestions?

    Reply
    • Lindsay Kehl says

      January 22, 2019 at 7:45 pm

      Hi-so..I use self rising flour but if you also used self rising cornmeal that may have been the cause. Too much baking powder ( which is in self rising products) could have been the culprit.

      Reply
  7. Linda says

    April 9, 2019 at 12:29 am

    Hi, Linds!
    Just want you to know I made these and they are delicious!
    I noticed on your recipe that you have 1/4 light cheddar cheese. I’m presuming that is 1/4 cup and not 1/4 oz.
    Thanks so much for your great recipes and tips!!

    Linda

    Reply
    • Lindsay Kehl says

      April 9, 2019 at 12:31 am

      Hi Linda

      Thanks for the awesome review! Yes, it’s 1/4 cup of light cheddar cheese!

      Thanks so much!

      Linds

      Reply
  8. Jamie says

    May 16, 2019 at 7:23 pm

    Hi,

    I was writing out this recipe and noticed you have the sugar substitute listed twice in the step by step instruction. Added in with the butter then combined in with the cornmeal, flour mixture. Is it in both?? I haven’t made them yet and just wanted to be sure I had it right.

    Reply
    • Lindsay Kehl says

      May 16, 2019 at 8:43 pm

      Hi Jamie,

      Thanks for catching that. I have removed the duplicate step.

      It should only be added once. Thanks

      Reply
  9. marie johson says

    April 17, 2020 at 11:41 am

    absolutely lovely and delicious recipe!!!

    Reply

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Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

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