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Gluten-Free Cornmeal Muffins

Name: Gluten-Free Cornmeal Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 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; 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

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min.

Makes

1 dozen

Updated: Oct. 12, 2022

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

Gluten-Free Cornmeal Muffins Recipe photo by Taste of Home

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Ingredients

3/4 cup fat-free milk
1/4 cup honey
2 tablespoons canola oil
1 large egg, room temperature
1 large 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 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.
Coat 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.
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.

Gluten-Free Cornmeal Muffins

Ingredients

Directions

Nutrition Facts

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