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Jalapeno Mini Corn Muffins - Gluten Free
Jalapeno Mini Corn Muffins - Gluten Free

Category: Side Dish | Serves: 24

(45 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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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
1 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.
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.

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