Jalapeño-Cheddar Corn Muffins

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Jalapeño-Cheddar Corn Muffins
Photo: Oxmoor House
These hot and spicy cheddar-pepper muffins are sure to give you a little taste of fire. Seed the jalapeño for less heat. You can also use fresh corn kernels in place of the frozen corn.
Serves 15 (serving size: 1 muffin)

Ingredients

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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 jalapeño pepper
Cooking spray

Preparation

Hands-on: 20 Minutes
Total: 50 Minutes

1. Preheat oven to 375°.

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 jalapeño pepper.

3. Place 15 paper muffin cup liners in muffin cups; coat heavily with cooking spray. Spoon batter into prepared cups. Bake at 375° for 20 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pans on a wire rack; remove from pans.

 

Flavor Swaps: Sub aged white cheddar for the sharp cheddar, and minced green onion for the jalapeño.

Created date

July 2014

Nutritional Information

Calories 161
Fat 6.9 g
Satfat 2.7 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 5.1 g
Carbohydrate 20 g
Fiber 2.2 g
Cholesterol 36 mg
Iron 0.6 mg
Sodium 250 mg
Calcium 218 mg