Cheesy Cornbread Muffins

Ingredients

• 3 Tbsp Land o’ Lakes light butter made with canola oil
• 1/4 cup sugar substitute ( I use baking Splenda)
• 2 eggs or 1/2 liquid egg substitute
• 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 or fat free cheddar cheese – I use Velveeta shreds
• 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 30 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, baking powder, 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.

Make 12 muffins

Nutrition Information:

YIELD:

 12 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 99TOTAL FAT: 3gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 3mgSODIUM: 322mgCARBOHYDRATES: 16gNET CARBOHYDRATES: 14gFIBER: 2gSUGAR: 0gPROTEIN: 4g