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Hands-on Time
20 Mins
Total Time
50 Mins
Yield
Serves 15 (serving size: 1 muffin)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4

 

Step 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

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