Gluten-Free Corn-Cheddar Muffins

Photo: Yunhee Kim
Prep Time:
20 mins
Total Time:
1 hrs 25 mins

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


  • 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


  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.

Related Articles