GLUTEN-FREE CORN-GRAPE MUFFINS FROM MARTHA STEWART

GLUTEN-FREE CORN-GRAPE MUFFINS FROM MARTHA STEWART image

Yield 12 muffins

Number Of Ingredients 12

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Vegetable oil cooking spray
1 cup coarse yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1/4 cup rice flour
1/4/cup potato starch
1 tablespoons tapioca starch
1 1/2 teaspoons baking powder
Coarse salt
1 cup low-fat buttermilk
3 tablespoons vegetable oil
2 large eggs
1 1/2 cups seedless red grapes, halved

Steps:

1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with baking cups and lightly coat each with cooking spray. 2. Whisk together cornmeal, 1/2 cup sugar, the rice flour, potato starch, tapioca starch, baking powder and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, then gently fold in 1 cup grapes until combined. 3. Spoon batter into baking cups, filling each 3/4 full. Top with remaining 1/2 cup grapes, and sprinkling with remaining tablespoon sugar. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Turn out muffins onto rack. Let cool completely.