Food & Cooking Recipes Breakfast & Brunch Recipes Gluten-Free Corn-Cheddar Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print