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Gluten-Free Cornmeal Muffins

Gluten-Free Cornmeal Muffins
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
12 ServingsPrep: 20 min. Bake: 15 min.

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.
© Taste of Home 2013

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Gluten-Free Cornmeal Muffins (continued)

Nutrition 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.
© Taste of Home 2013