Jalapeño-Cheddar Corn Muffins Recipe

Name: Jalapeño-Cheddar Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno pepper; Cooking spray

Servings: persons

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 jalapeno pepper
Cooking spray

1
Preheat oven to 375u00b0.
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 jalapeno pepper.
3
Place 15 paper muffin cup liners in muffin cups; coat heavily with cooking spray. Spoon batter into prepared cups. Bake at 375u00b0 for 20 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pans on a wire rack; remove from pans.
4
Flavor Swaps: Sub aged white cheddar for the sharp cheddar, and minced green onion for the jalapeno.

1151

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, 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.

Jalapeño-Cheddar Corn Muffins

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