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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 15 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Source

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

Nutrition Facts

161 calories; fat 6.9g; saturated fat 2.7g; mono fat 2.1g; poly fat 0.8g; protein 5.1g; carbohydrates 20g; fiber 2.2g; cholesterol 36mg; iron 0.6mg; sodium 250mg; calcium 218mg.
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