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
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:
- Preheat oven to 350 degrees.
- Spray a 12-muffin tin with non stick cooking spray.
- In a microwavable bowl, melt butter in microwave for 30 seconds or until butter is melted, remove from microwave and add sugar substitute.
- In a large mixing bowl combine, eggs or egg whites, and melted butter mixture. Beat until well combined.
- Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese, and stir until well blended.
- Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled..
- 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
Green Chile Cornbread Muffins
These Green Chile Cornbread Muffins make the perfect companion to any soup, chili or casserole dish.
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
- Preheat oven to 350 degrees.
- Spray a 12-muffin tin with non stick cooking spray.
- In a microwavable bowl, melt butter in microwave for 30 seconds or until butter is melted, remove from microwave and add sugar substitute.
- In a large mixing bowl combine, eggs and melted butter mixture. Beat until well combined.
- Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese, and stir until well blended.
- Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled..
- 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
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 116 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 396mg Carbohydrates: 18g Net Carbohydrates: 16g Fiber: 2g Sugar: 1g Protein: 8g
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.
Yes! You can make plain cornbread muffins by just omitting the cheese and chiles. They are delicious as well!
Could you make this without the sugar?
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.
Can I use regular flour? I use lower sodium salt and self rising flour has too much sodium. Thanks
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!
I can’t wait to try this recipe! Would applesauce work instead of the butter?
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.
These are amazing!!! A slight heat but not real spicey. Oh my gosh these are going in my family recipe file!! Thank you!!
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?
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.
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
Hi Linda
Thanks for the awesome review! Yes, it’s 1/4 cup of light cheddar cheese!
Thanks so much!
Linds
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.
Hi Jamie,
Thanks for catching that. I have removed the duplicate step.
It should only be added once. Thanks