Cook The Book: Jalapeño-Cheddar-Corn Muffins – a delicious recipe with white rice flour, cornstarch, sweet rice flour, cornmeal, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0 F. Line a 12-cup muffin pan with paper liners.
2
In a medium bowl, whisk together the dry ingredients.
3
In a small bowl, whisk together egg, vegetable oil, milk. Pour egg mixture over the dry ingredients. Blend for 1 minute. (Use high speed with a handheld mixer or medium-high with a stand mixer.) Using a wooden spoon, stir in the cheddar cheese and jalapeno peppers.
4
Spoon the batter into muffin cups so that they are two-thirds full.
5
Bake for 20 to 25 minutes or until a tester into the center of a muffin comes out clean.
6
Place pan on a wire rack to cool, 2 to 3 minutes. Remove muffins from pan and place directly on a rack to cool completely. Store in an airtight container.
566
kcal
Calories
30
g
Fat
58
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2/3 cup white rice flour, 1/3 cup cornstarch, 1/4 sweet rice flour, 1 cup cornmeal, and more.
Yes, Cook The Book: Jalapeño-Cheddar-Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
