Gluten Free Corn Cheddar Muffins Recipes

GLUTEN-FREE CORN-CHEDDAR MUFFINS

Gluten-Free Corn-Cheddar Muffins image

Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h25m

Yield Makes 12

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
1 cup coarse yellow cornmeal
1/2 cup sugar
1/4 cup rice flour
1/4 cup potato starch
2 tablespoons tapioca starch
1 1/2 teaspoons baking powder
Coarse salt
1 cup low-fat buttermilk
3 tablespoons vegetable oil
2 large eggs
1 cup shredded low-fat cheddar cheese
1 tablespoon chopped fresh thyme

Steps:

Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

Nutrition Facts : Calories 152 g, Cholesterol 39 g, Fat 5 g, Fiber 1 g, Protein 5 g, Sodium 236 g

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