At the risk of downplaying today's recipe, let me just say: I am super excited to share next week's dish with you! It just has to wait 'til it's officially fall to make it's debut though. Is there anyone else out there who's obsessed with waiting 'til September 22 to celebrate the season? I guess I just know if I start diving into all things pumpkin spice any sooner, I'll be crushed by the disappointment of lingering summer weather...
ANYWAY, today's recipe can be enjoyed with a number of dishes and is super versatile. I love serving these muffins with a whipped honey butter, but you could also go the savory route and add a little cheddar with minced jalapeño to the top. They're gluten free and very mild in flavor, so your sensitive tummies or picky eaters will likely count these as a win! Here we go:
Whole Grain Cornbread Muffins
Yields 1 dozen muffins
1 c brown rice flour
1 c organic cornmeal
1 T baking powder
1/4 t salt
2 organic eggs
1/2 c organic salted butter, melted and cooled
1/4 c honey
1 c organic buttermilk
1 c organic corn (previously frozen and defrosted is great)
Preheat oven to 350 degrees Fahrenheit and prepare a standard size muffin tin (grease or line with parchment cups). Melt butter so it can begin cooling and set out all other liquid ingredients. Into a large bowl, whisk together brown rice flour, cornmeal, baking powder, and salt. In a separate bowl, beat eggs. Add melted and cooled butter, honey, and buttermilk and whisk to combine. Add wet ingredients to dry ingredients and combine thoroughly. Lastly, fold in corn and spoon mixture into muffin cups. Bake for 20-23 minutes, until edges begin to brown and a toothpick inserted into the center comes out clean.