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Martha Stewart Living, November 2011

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Yunhee Kim

Recipe Summary

prep:
20 mins
total:
1 hr 25 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.

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  • Whisk together cornmeal, sugar, 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, thengently fold in 1 cup grapes until combined.

  • Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. 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.

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