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Gluten-Free Corn-Cheddar Muffins

                              Credit: 
                              Yunhee Kim

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

Ingredients

Ingredient Checklist

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

Gallery

Gluten-Free Corn-Cheddar Muffins

                              Credit: 
                              Yunhee Kim

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

Gluten-Free Corn-Cheddar Muffins

                              Credit: 
                              Yunhee Kim

Gluten-Free Corn-Cheddar Muffins

                              Credit: 
                              Yunhee Kim

Gluten-Free Corn-Cheddar Muffins

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

Recipe Summary

prep: 20 mins

total: 1 hr 25 mins

Yield: Makes 12

prep: 20 mins

total: 1 hr 25 mins

prep:

20 mins

total:

1 hr 25 mins

Yield: Makes 12

Makes 12

Ingredients

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-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.

Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.

Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Gluten-Free Corn-Cheddar Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Gluten-Free Corn-Cheddar Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest