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Gluten-Free Cornmeal Muffins Recipe

Gluten-Free Cornmeal Muffins Recipe photo by Taste of Home

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Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho

This recipe is:

Healthy

Diabetic Friendly

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Gluten-Free Cornmeal Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

3/4 cup fat-free milk
1/4 cup honey
2 tablespoons canola oil
1 egg
1 egg white
1-1/2 cups cornmeal
1/2 cup amaranth flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup frozen corn, thawed
3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Directions

In a large bowl, beat the first five ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese.
Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 1 muffin equals 169 calories, 5 g fat (1 g saturated fat), 23 mg cholesterol, 263 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Gluten-Free Cornmeal Muffins in Healthy Cooking October/November 2011, p62

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Gluten-Free Cornmeal Muffins

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(1-1) of 1 reviews

Reviewed on Dec. 18, 2011 by camjoyful

I have two people in my family (daughter and granddaughter) that are wheat intolerant. Both of them loved this recipe. I made it for Thanksgiving so they could have bread and everyone else ate them too.