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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

  • 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

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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