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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 granulated Splenda)
• 2 eggs
• 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  ( I use Trader Joes’ lite mozzarella)

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.

In a large mixing bowl combine, eggs 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 and melted butter mixture. Beat until well combined.
5. Pour in unsweetened almond milk or skim milk and stir in cornmeal, sugar substitute, 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 / 3 Freestyle Smart Points each

Yield: 12

Green Chile Cornbread Muffins

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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 granulated Splenda)
• 2 eggs
• 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  ( I use Trader Joes' lite mozzarella)

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, sugar substitute, 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 / 3 Freestyle Smart Points each

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 274 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 48mg Sodium: 327mg Carbohydrates: 26g Fiber: 2g Sugar: 7g Protein: 9g

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.

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