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Cheddar Broccoli Cornbread Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 123kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • ¾ cup gluten free flour
  • 1 ¼ cup fine cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 cup milk 1%
  • 1 tablespoon white vinegar
  • ⅓ cup water
  • 2 eggs slightly beaten
  • 2 tablespoons butter melted
  • 1 cup Kraft Shredded Cheddar Cheese
  • 2 cups chopped blanched or steamed broccoli florets

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 12 capacity muffin tin with olive oil cooking spray.
  • In a large bowl whisk the first 6 ingredients together.
  • In a separate bowl combine the milk and vinegar and do not stir. Let sit for 5 minutes.
  • Whisk in the milk, water, eggs and butter into the dry ingredients and mix until combined.
  • Stir in the cheese and broccoli.
  • Evenly divide the mixture into the muffin cups.
  • Bake 20- 25 minutes until golden in color.
  • Cool 5 minutes before removing from muffin tin.
  • Enjoy immediately!

Notes

Weight Watchers PointsPlus: 3*

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 15.3g | Protein: 6.7g | Fat: 4.4g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 180mg | Fiber: 2.6g | Sugar: 0.7g