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Gluten-Free Cornmeal Muffins

1 review
Total Time
Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Laura Fall-Sutton, Buhl, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

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

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Gluten-Free Recipe

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.
Test Kitchen Approved

Gluten-Free Cornmeal Muffins

1 review
Prep Time 20 min
Cook Time 15 min
Yield 1 dozen

Ingredients

  • 3/4 cup fat-free milk
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 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
Text Ingredients

Directions

  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.
  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.
  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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