Gluten-Free Cornmeal Muffins

Name: Gluten-Free Cornmeal Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 3/4 cup fat-free milk; 1/4 cup honey; 2 tablespoons canola oil; 1 large egg, room temperature; 1 large egg white, room temperature; 1-1/2 cups cornmeal; 1/2 cup amaranth flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1 cup frozen corn, thawed; 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Total Time Prep: 20 min. Bake: 15 min.

Yield 1 dozen

Test Kitchen Approved

Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho

Ingredients

3/4 cup fat-free milk
1/4 cup honey
2 tablespoons canola oil
1 large egg, room temperature
1 large egg white, room temperature
1-1/2 cups cornmeal
1/2 cup amaranth flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup frozen corn, thawed
3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Directions

In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese.
Coat 12 muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes.
Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 169 calories, 5g fat (1g saturated fat), 23mg cholesterol, 263mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 6g protein.

Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho

Recipe Creator