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Jalapeño-Cheddar Corn Muffins

Photo: Oxmoor House
Hands-on time 20 mins
Total time 50 mins
Yield Serves 15 (serving size: 1 muffin)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4.  

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

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook