MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gluten-Free Cornmeal Muffins
Categories: Breads
Yield: 12 servings
3/4 c Milk
1/4 c Honey
2 tb Canola oil
1 lg Egg; room temp
1 lg Egg white; room temp
1 1/2 c Cornmeal
1/2 c Amaranth flour
2 1/2 ts Baking powder
1/2 ts Xanthan gum
1/2 ts Salt
1 c Frozen corn, thawed
3/4 c Shredded Monterey Jack or
- Mexican cheese blend
In a large bowl, beat the first 5 ingredients until well
blended. Combine the cornmeal, amaranth flour, baking
powder, xanthan gum and salt; gradually beat into milk
mixture until blended. Stir in corn and cheese.
Coat 12 muffin cups with cooking spray or use foil
liners; fill three-fourths full with batter. Bake @
375oF/190oC until a toothpick inserted in the center
comes out clean, 15-18 minutes.
Cool for 5 minutes before removing from pan to a wire
rack.
Laura Fall-Sutton, Buhl, Idaho
Makes: 1 dozen
RECIPE FROM:
https://www.tasteofhome.com
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