Jalapeño-Cheddar Corn Muffins

• 7.6 ounces certified gluten-free stone-ground cornmeal (about 1 1/4 cups)
• 1.7 ounces white rice flour (about 1/3 cup)
• 1.5 ounces brown rice flour (about 1/3 cup)
• 2 tablespoons tapioca flour
• 2 tablespoons potato starch
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/8 teaspoon salt
• 1/8 teaspoon ground chipotle chile pepper
• 1 1/2 cups nonfat buttermilk
• 1/4 cup reduced-fat sour cream
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 2 large eggs
• 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1/2 cup)
• 1/4 cup frozen whole-kernel corn, thawed
• 2 tablespoons minced jalapeno pepper
• Cooking spray

1. Preheat oven to 375u0b0.
2. Weigh or lightly spoon cornmeal, white rice flour, and brown rice flour into dry measuring cups; level with a knife. Combine cornmeal, white rice flour, brown rice flour, tapioca flour, and the next 7 ingredients (through chipotle chile pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist. Stir in cheese, corn, and jalapeno pepper.
3. Place 15 paper muffin cup liners in muffin cups; coat heavily with cooking spray. Spoon batter into prepared cups. Bake at 375u0b0 for 20 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pans on a wire rack; remove from pans.
4. Flavor Swaps: Sub aged white cheddar for the sharp cheddar, and minced green onion for the jalapeno.

white rice, brown rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, xanthan gum, salt, ground chipotle chile pepper, nonfat buttermilk, sour cream, unsalted butter, canola oil, eggs, cheddar cheese, corn, pepper, cooking spray

Taken from www.myrecipes.com/recipe/jalapeno-cheddar-corn-muffins (may not work)