Low Calorie Mexican Cornbread Muffins

cooked cornbread muffins in a muffin pan on a striped handtowel

Low Calorie Mexican Cornbread Muffins

These Low Calorie Mexican Cornbread Muffins are sweet, savory and perfectly moist. Ready in 25 minutes to enjoy with your favorite soup or chili! (vegetarian + freezer friendly).

Course Bread

Cuisine Mexican, Tex-Mex

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 133

Author Kim

Ingredients

2 packages (8-1/2 oz. each) corn muffin mix (I used 2 boxes Jiffy cornbread muffin mix)
1/4 teaspoon ground red pepper (cayenne) *
1 (11 oz.) can corn, drained
1 cup low-fat cottage cheese
1/4 cup milk (I used almond milk, but any variety will work)
2 eggs
1 (4 oz.) can green chilies
1 red bell pepper, finely chopped

Instructions

Heat oven to 400ºF. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
Mix muffin mixes and ground red pepper in small bowl. Combine remaining ingredients in large bowl. Add muffin mixes to the large bowl; mix all ingredients well.
Spoon into 20 muffin cups, adding 1/4 cup batter to each.
Bake 25 min. or until golden brown. Enjoy!

Notes

*This recipe is not spicy at all to me. And my kids eat these up without a problem. If you are worried about too much spice, simply omit the cayenne pepper. If you do want a little kick to the muffins add a chopped jalapeño with the seeds.

MAKE GLUTEN FREE: Use a gluten free cornbread muffin mix.

FREEZER OPTION: To freeze the muffins place them in a large baggie. This will prevent the cornbread from losing its moisture and drying out. When you're ready to eat, let it thaw and then reheat for 30 seconds in the microwave.

Nutrition