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Gluten-Free Corn-Cheddar Muffins


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

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Yunhee Kim


  • 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


  1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups, and lightly coat each with cooking spray.

  2. Whisk together cornmeal, sugar, the rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, then gently fold in cheddar cheese and thyme until combined.

  3. Spoon batter into baking cups, filling each three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pan to a wire rack, and let cool for 10 minutes. Turn out muffins onto rack. Let cool completely.

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