Ingredients
3/4 cup fat-free milk1/4 cup honey2 tablespoons canola oil1 large egg, room temperature1 large egg white1-1/2 cups cornmeal1/2 cup amaranth flour2-1/2 teaspoons baking powder1/2 teaspoon xanthan gum1/2 teaspoon salt1 cup frozen corn, thawed3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
Preparation
In a large bowl, beat the first 5 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.
Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes.
Cool for 5 minutes before removing from pan to a wire rack.
