Gluten-Free Cornmeal Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! âLaura Fall-Sutton, Buhl, Idaho Ingredients:
3/4 cup fat-free milk |
1/4 cup honey |
2 tablespoons canola oil |
1 egg |
1 egg white |
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:
1. In a large bowl, beat the first five 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.
2. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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