Ingredients
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
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 1/2 cups seedless red grapes, halved
Preparation
Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
Whisk together cornmeal, sugar, 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, thengently fold in 1 cup grapes until combined.
Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. 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.
