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Gluten-Free Corn-Cheddar Muffins
- prep: 20 min
- cook: 0 hr
- total: 20 min
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Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.
Ingredients
- Vegetable oil cooking spray
- 1 cup coarse yellow cornmeal
- 1/2 cup sugar
- 1/4 cup rice flour
- 1/4 cup potato starch
- 2 tablespoons tapioca starch
- 1 1/2 teaspoons baking powder
- Coarse salt
- 1 cup low-fat buttermilk
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup shredded low-fat cheddar cheese
- 1 tablespoon chopped fresh thyme
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133 % Daily Value *
- Total Fat: 5 g 7.14%
- Saturated Fat: 1 g 5.16%
- Trans Fat: 0 g %
- Cholesterol: 3 mg 0.93%
- Sodium: 190 mg 7.91%
- Calcium: 76 mg 7.62%
- Potassium: 66 mg 1.89%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.11%
- Zinc: 0 mg 0%
- Total Carbohydrate: 21 g %
- Dietary Fiber: 1 g 3.45%
- Sugar: 7 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.78%
- Vitamin C 0.87%
- Vitamin D 0.17%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
