This is a recipe I threw together yesterday and it turned out so good I had to share it with all of you. I love adding Sprouted Rice And Quinoa Blend by TruRoots to the mix as it is healthy and adds thickness to the chili. This time I also used a dry Tortilla Soup Mix for the seasoning, along with chili seasoning and crushed red pepper flakes. We loved it. I served it with Parmesan Muffins.
Combine the cup fat-free milk and lemon juice. Save for later.
In a bowl, mix the flour, baking powder, baking soda, and sugar together well.
Cut the light butter into the flour mixture, until the pieces are very small.
Stir the Parmesan cheese and basil into the flour mixture. Mix well.
Add the milk and lemon juice to the mixture and stir just until moist.
Bake for 10-15 minutes or until golden. (I usually brush some melted butter over mine when I take them out of the oven.)
These muffins are delicious!
If you use regular Butter (I used Kirkland) instead of light Butter, the nutritionals will be as follows: Calories: 111 Fat: 5.1g Saturated fat: 3.3g Carbohydrates: 12.2g Sugar: 1.1g Sodium: 247mg Fiber: 0g Protein: 5.1g Cholesterol: 7.8mg Points 2.6 Points+ 3.1