Mini Corn Muffins GF

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Jalapeno Mini Corn Muffins - Gluten Free

Category: Side Dish | Serves: 24

(46 ratings)

Nutrition Information:

Calories: 79
Protein: 2 g
Carbs: 12 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 21 mg
Fiber: 1 g

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Ingredients:

1 cup brown rice flour
1 cup cup stone-ground cornmeal
2 tablespoons of sugar
2 1/2 teaspoons baking powder
Cooking spray
2 egg whites and 1 whole egg, beaten
1 cup skim milk
1/4 cup canola oil (can use canned pumpkin or Greek yogurt as replacement)
1 can sliced jalapeno peppers, drained

Directions:

1	Preheat the oven to 400Â° F. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
2	In a small bowl, combine the eggs, milk, jalapeno peppers, and 1/4 cup canola oil (or alternative). Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.
3	ENJOY!