Gluten-Free Cornmeal Muffins

  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)

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