| Jalapeno Mini Corn Muffins - Gluten Free
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| Servings: 0 Category: Side Dish |
(15 ratings) |
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Nutrition
Information:
Calories:
0
Protein:
0g
Carbs:
0 g
Fat:
0 g
Saturated Fat:
0 g
Sodium:
0 mg
Fiber:
0 g
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Ingredients - 1 cup brown rice flour
- 3/4 cup stone-ground cornmeal
- 2 tablespoons of sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 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)
Instructions - Preheat the oven to 400° F. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
- 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.
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