Name: Jalapeño-Cheddar Corn Muffins
Total time: 50 min
Yield: Serves 15 (serving size: 1 muffin)
Ingredients: 7 ⅔ ounces certified gluten-free stone-ground cornmeal (about 1 1/4 cups); 1.7 ounces white rice flour (about 1/3 cup); 1 ½ ounces brown rice flour (about 1/3 cup); 2 tablespoons tapioca flour; 2 tablespoons potato starch; 2 tablespoons sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon xanthan gum; ⅛ teaspoon salt; ⅛ teaspoon ground chipotle chile pepper; 1 ½ cups nonfat buttermilk; ¼ 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); ¼ cup frozen whole-kernel corn, thawed; 2 tablespoons minced jalapeño pepper; Cooking spray

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.

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Jalapeño-Cheddar Corn Muffins

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