Gluten-Free Corn-Cheddar Muffins
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- Prep Time 20 minutes
- Total Time 1 hour 25 minutes
- Yield Makes 12
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Ingredients
- Vegetable oil cooking spray
- 1 cup coarse yellow cornmeal
- 1/2 cup sugar
- 1/4 cup rice flour
- 1/4 cup potato starch
- 2 tablespoons tapioca starch
- 1 1/2 teaspoons baking powder
- Coarse salt
- 1 cup low-fat buttermilk
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup shredded low-fat cheddar cheese
- 1 tablespoon chopped fresh thyme
Directions
-
Preheat oven to 375 degrees. Line a 12-cup
muffin tin with baking cups, and lightly
coat each with cooking spray. -
Whisk together cornmeal, sugar,
the rice flour, potato starch, tapioca starch,
baking powder, and 1/2 teaspoon salt in a
large bowl. Whisk together buttermilk, oil,
and eggs in a medium bowl. Fold buttermilk
mixture into cornmeal mixture, then
gently fold in cheddar cheese and thyme until combined. -
Spoon batter into baking cups, filling
each three-quarters full. Bake until a toothpick inserted
into the center of each comes out
clean, about 25 minutes. Transfer pan to a
wire rack, and let cool for 10 minutes. Turn
out muffins onto rack. Let cool completely.
Nice one, except there is no sugar needed at all! I'm sure 1/2 CUP was written by mistake.