I was searching for a corn muffin recipe to go along with our soup last night...the flavor on these were amazing, but they did end up a little dry. I adjusted the pumpkin and milk *hopefully* next time they will be just right. (recipe adapted from www.glutenfreegoddess.blogspot.com) Oh, and don't forget the xanthan gum....a mistake made once upon a time, I'm not naming names,
it just may have happened...a crumbly mess will be the result.
1 C sorghum flour
3/4 C GF cornmeal
1/2 C potato starch (not flour)
1/2 C light brown sugar
1 1/2 tsp baking powder
1 tsp xanthan gum
1 tsp sea salt
1 tsp chili powder (surprise!) or pumpkin pie spice
1 tsp cinnamon
Combine above ingredients and whisk well.
In a separate bowl place:
2 eggs, beaten
1/2 C grapeseed or coconut oil (melted)
3/4 C warm milk, or non-dairy milk
3/4 C pumpkin puree or winter squash puree (a little grated carrot would be grate, too--haha)
Mix well with whisk and add to dry ingredients. The best part about gluten free baking is you can't over mix the batter...there's no gluten to ruin your muffins or pancakes by making them hard and stiff.
Line or oil muffin tins and pour batter on in.
Bake at 375 for 18-20 min.
Slather on the butter or coconut oil.
My two littles ate all their borscht so they could dive into these.