Taste of Home
Gluten-Free Cornmeal Muffins
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 1 dozen.
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
Ingredients
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3/4 cup fat-free milk
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1/4 cup honey
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2 tablespoons canola oil
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1 large egg, room temperature
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1 large egg white, room temperature
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1-1/2 cups cornmeal
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1/2 cup amaranth flour
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2-1/2 teaspoons baking powder
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1/2 teaspoon xanthan gum
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1/2 teaspoon salt
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1 cup frozen corn, thawed
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3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
Directions
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1.
In a large bowl, beat the first 5 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.
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2.
Coat 12 muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes.
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3.
Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 muffin: 169 calories, 5g fat (1g saturated fat), 23mg cholesterol, 263mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 6g protein.
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