Cook The Book: Jalapeño-Cheddar-Corn Muffins

• 2/3 cup white rice flour
• 1/3 cup cornstarch
• 1/4 sweet rice flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup vegetable oil
• 1 1/4 cups milk
• 1 cup grated cheddar
• 2 jalapeno peppers, seeded and diced

1. Preheat oven to 350u0b0 F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the dry ingredients.
3. In a small bowl, whisk together egg, vegetable oil, milk. Pour egg mixture over the dry ingredients. Blend for 1 minute. (Use high speed with a handheld mixer or medium-high with a stand mixer.) Using a wooden spoon, stir in the cheddar cheese and jalapeno peppers.
4. Spoon the batter into muffin cups so that they are two-thirds full.
5. Bake for 20 to 25 minutes or until a tester into the center of a muffin comes out clean.
6. Place pan on a wire rack to cool, 2 to 3 minutes. Remove muffins from pan and place directly on a rack to cool completely. Store in an airtight container.

white rice flour, cornstarch, sweet rice flour, cornmeal, sugar, baking powder, salt, egg, vegetable oil, milk, cheddar, peppers

Taken from www.seriouseats.com/recipes/2009/08/jalapeno-cheddar-corn-muffins-recipe.html (may not work)