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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