Vanilla Cornbread Muffins

Yellow cornmeal and self-rising flour form the base of these vanilla-flavored muffins. The recipe makes 12 regular muffins.

Ingredients

• ⅔ cup yellow cornmeal
• 1 cup self-rising flour
• 3 tablespoons granulated sugar substitute, such as classic monk-fruit sweetener
• 1 box (1 ounce) dry instant sugar-free vanilla pudding mix
• 2 tablespoons light butter made with canola oil, softened
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 12 foil muffin liners

Instructions

1. Preheat the oven to 375°F. Line a regular 12-cup muffin tin with the foil liners.
2. In a large bowl, combine the cornmeal, self-rising flour, sugar substitute, and dry pudding mix.
3. Add the softened butter and vanilla. Mix for about 1 minute, until crumbly.
4. Stir in the almond milk just until moistened; do not overmix.
5. Divide the batter among the 12 liners.
6. Bake for 14–16 minutes, until golden brown with no wet batter in the centers.

Yield

Makes 12 regular muffins.