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
Preparation
Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
