Vanilla Cornbread Muffins

These Vanilla Cornbread Muffins are absolutely delicious. They are great as a side dish ( like with my zero point chili) or for breakfast.

These cornbread muffins are dense ( just like a cornbread should be) but I added a box of instant vanilla pudding to them which makes them flavorful and sweet. A must try!


  • 2/3 cup yellow cornmeal
  • 1 cup self rising flour ( I use Gold Medal)
  • 3 Tbsp sugar substitute ( I use Splenda)
  • 1 (1oz ) 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


  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*

5. Scoop into 12 muffin liners.

6. Cook for 14-16 minutes or until golden brown.

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

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


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As someone who has struggled with their weight their entire life, but has recently lost over 90 pounds, I get asked, "What kinds of foods do you eat to help you lose weight?” I still eat all my favorite foods, just healthier versions. I am a firm believer that you can eat the foods you enjoy and still lose weight. I love sharing my passion for healthy recipes with others who, like myself, have a desire to eat healthy and lose weight. These recipes have added immense value to my life, and I love having the chance to share my passions and wonderings with my loyal followers. Explore my site, and enjoy.

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