Cook The Book: Jalapeño-Cheddar-Corn Muffins

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Ingredients

Dry Ingredients

2/3 cup white rice flour

1/3 cup cornstarch

1/4 sweet rice flour

1 cup cornmeal

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients

1 large egg

1/4 cup vegetable oil

1 1/4 cups milk

1 cup grated cheddar

2 jalapeño peppers, seeded and diced

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