Gluten-Free Cornmeal Muffins

• 3/4 cup fat-free milk
• 1/4 cup honey
• 2 tablespoons canola oil
• 1 large egg, room temperature
• 1 large egg white
• 1-1/2 cups cornmeal
• 1/2 cup amaranth flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup frozen corn, thawed
• 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

1. In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese.
2. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375u0b0 until a toothpick inserted in the center comes out clean, 15-18 minutes.
3. Cool for 5 minutes before removing from pan to a wire rack.

milk, honey, canola oil, egg, egg white, cornmeal, amaranth flour, baking powder, xanthan gum, salt, frozen corn, cheese

Taken from www.tasteofhome.com/recipes/gluten-free-cornmeal-muffins/ (may not work)