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
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
Reviews
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.