As we started gathering ingredients for our favorite corn muffins, we just so happened to have some leftover canned pumpkin in the fridge (secret ingredient!). And some Trader Joe's roasted green chiles. What happened next? A new recipe was born.
Ingredients:
1 cup sorghum flour
3/4 cup (gluten-free certified) cornmeal
1/2 cup potato starch (not potato flour)
1/2 cup organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon GF chili powder
1/2 teaspoon cinnamon
2 free-range organic eggs, beaten
1/2 cup expeller pressed organic Canola oil
1/2 cup warm milk or non-dairy milk
1/2 cup canned pumpkin or winter squash
1 4-oz can chopped roasted green chiles, drained
A sprinkle of cinnamon and GF chili powder for topping
Instructions:
Preheat your oven to 375ºF. Line a 12-muffin tin with paper liners.
In a large mixing bowl whisk together the sorghum flour, GF cornmeal, potato starch, brown sugar, baking powder, baking soda, xanthan gum, sea salt, chili powder, and cinnamon.
Add in the eggs, oil, milk/non-dairy milk, pumpkin and beat until a smooth batter forms. You can use elbow grease and a wooden spoon, or your trusty mixer.
Stir in the chopped roasted green chiles by hand.
Spoon the batter into the muffin cups, and smooth out the tops with wet fingers. Sprinkle with a touch of cinnamon or chili powder.
Bake in the center of a preheated oven for 20 minutes, until domed and golden. The tops should be firm to a light touch. Test doneness with a clean toothpick, if you like.
Cool the muffins on a wire rack. Serve warm for fabulous flavor.
Wrap, bag and freeze leftover muffins to preserve fresh-baked texture and taste. Reheat on a griddle with a dab of butter, or olive oil.
Wonderful with a bowl of hot soup or chili. Delicioso with Mexican food.
Makes one dozen muffins.
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