Cook The Book: Jalapeño-Cheddar-Corn Muffins

  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)

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