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Green Chile Cornbread Muffins

Lindsay Kehl
  • 23 minutes
  • Serves 12

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)