Vanilla Cornbread Muffins
Makes 12 muffins, 2 SP on #wwfreestyle
This recipe came from @wwpoundsdropper on Instagram, and it’s so satisfying we had to share! A little sweet and definitely not dry, this cornbread is amazing crumbled into chili or soup, or for a sweet little snack! They don’t last long in our house.
I will say that we tested the recipe using a couple of eggs to see if we could “fluff up” the cornbread, but then it just didn’t have that texture we love! So we recommend making this as-is. But if you find any tasty variations, please do share so we can try them out!
1 (4-serving) box of dry instant sugar-free vanilla pudding mix
2 Tbsp light butter (like Land o’Lakes light butter with canola oil), melted
1 c. unsweetened almond milk
1 tsp pure vanilla extract
Preheat oven to 375 degrees and prepare your muffin tin. We recently discovered OXO brand silicone muffin liners (thanks, Target!) and we LOVE them! No spray or oil needed, and you don’t even need a muffin tin... they’ll stand up on their own on a sheet pan! So cool! So... either use those, or prepare your tin by using a little cooking spray or foil muffin liners.
In a large bowl, combine cornmeal, flour, Stevia, and pudding mix. Combine thoroughly.
Stir in melted butter and vanilla extract until crumbly for about 1 min.
Stir in almond milk until moistened. *Do not over mix!*
Scoop into 12 muffin liners.
Bake for 14-16 minutes or until golden brown. Enjoy!