Gluten-Free Corn-Cheddar Muffins

corn-cheddar-mld107622.jpg
Photo: Yunhee Kim
Prep Time:
20 mins
Total Time:
1 hrs 25 mins
Yield:
12

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

Ingredients

  • Vegetable oil cooking spray

  • 1 cup coarse yellow cornmeal

  • ½ cup sugar

  • ¼ cup rice flour

  • ¼ cup potato starch

  • 2 tablespoons tapioca starch

  • 1 ½ 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

Directions

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

  2. 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.

  3. 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.

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