There’s nothing better than hot fresh muffins out of the oven, with a tad of melted butter or honey on top. These delicious muffins use gluten-free flour but of course, you can also use regular flour if so inclined.  And the best part is the recipe uses normal ingredients found in your pantry.

Gluten-Free Chili Cheese Corn Muffins

  • 2-1/3 cup gluten-free flour baking blend (store bought or homemade)
  • 1 T. plus 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 3/4 cup frozen corn, thawed
  • 1 – 4 oz can diced mild green chiles, drained
  • 1/2 cup plus 1 T. grated Parmesan cheese
  • 1 cup milk
  • 1/2 cup gluten-free mayonnaise

Preheat oven to 425 degrees.  In a large bowl, whisk together flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 cup parmesan.  Stir in the mik and mayonnaise. Spoon the mixture into a nonstick, 6-cup jumbo muffin pan.

Bake for 15 minutes, then sprinkle with remaining 1 T. cheese. Bake until golden brown, about 10 more minutes.

Serve warm.  Can be frozen for later.

Makes 6 large muffins.