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These Vanilla Cornbread Muffins are sweet, tasty and easy to make. They make for a great side dish or for a tasty breakfast.

PREP TIME5 minutes

COOK TIME16 minutes

TOTAL TIME21 minutes

Ingredients

  • 2/3 cup yellow cornmeal
  • 1 cup self rising flour ( I use Gold Medal)
  • 3 TBSP SUGAR SUBSTITUTE (I USE LAKANTO CLASSIC MONKFRUIT SWEETENER)
  • 1 (1.oz ) box of dry instant sugar free vanilla pudding
  • 2 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375 degrees.
  2. Line a 12 muffin tin, with 12 foil muffin liners
  3. In a large bowl, combine cornmeal, flour, sugar substitute, and pudding mix. Mix well.
  4. Stir in softened butter and extract until crumbly for about 1 min.
  5. Stir in unsweetened almond milk until moistened *Do not over mix*
  6. Scoop into 12 muffin liners.
  7. Cook for 14-16 minutes or until golden brown.

Servings: Makes 12 regular sized Muffins / 2 Freestyle smart points per muffin.

Notes

Tips: I sprayed the top of the cooled muffins with “I can’t believe it’s not butter spray”


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