Mesa Grill Blue Corn Muffins Gluten Free

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This recipe was so easy to convert to gluten free due to the small amount of flour used.

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Steps

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Position oven rack in the middle of the oven and preheat to 400f grease a 6-slot muffin pan with non-stick vegetable spray.

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In a small saucepan , melt the butter.

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Add the onions and garlic and cook until soft.

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In a small mixing bowl , whisk together the milk and eggs.

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Whisk in the butter mixture.

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In a separate bowl , whisk together the cornmeal , flour , baking powder , soda , salt , sugar and xanthan gum.

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Stir in the liquid mixture and stir to combine.

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Fold in bell pepper , jalapeo , corn and cilantro.

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Divide the batter evenly among the muffins slots and bake for 20 minutes or until set.

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Ingredients

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unsalted butter, onions, garlic, milk, eggs, red bell pepper, jalapeno pepper, fresh corn, frozen corn, cilantro leaf, blue cornmeal, all-purpose flour, baking powder, baking soda, salt, granulated sugar, xanthan gum