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Gluten-Free Corn-Cheddar Muffins

Gluten-Free Corn-Cheddar Muffins

http://www.marthastewart.com/150544/gluten-free-corn-cheddar-muffins
2.666665
Rated
53.3333100(4)4
  • Prep Time 20 minutes
  • Total Time 1 hour 25 minutes
  • Yield Makes 12

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

  1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups, and lightly coat each with cooking spray.
  2. 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.
  3. 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.

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