These muffins taste delicious with butter or honey!

Gluten-Free Cornmeal Muffins

Ingredients

3/4 cup fat-free milk
1/4 cup honey
2 tablespoons canola oil
1 egg
1 egg white
1-1/2 cups cornmeal
1/2 cup amaranth flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup frozen corn, thawed
3/4 cup shredded reduced-fat Monterey Jack cheese

Directions

~In a large bowl, beat the first five 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.

~Fill foil liners three-fourths full with batter.

~Bake at 375° for 15 to 18 minutes (or until a toothpick inserted near the center comes out clean).

~Cool for five minutes before removing from pan to a wire rack.

~Makes one dozen.