Corn muffins

 The monthly gathering of our singles group was a harvest potluck Saturday evening, and our hostess Lynn asked me to bring GF Cornbread, to pair with the bean Chili she made.

I used my GF sourdough starter, and increased it the night before, adding sufficient flour and water for 1 1/3 Cup of batter, reserving 1/3 Cup in the morning for the next batch. 

Gluten free starter 

To the remaining starter, add an egg (or flax egg - 1 Tbsp flax in 2 Tbsp water),  and 2 Tbsp melted coconut oil. 

• 1 Cup sourdough
• Egg or Flax egg
• 2 Tbsp coconut oil, melted

• 1/2 C corn flour/ cornmeal
• 1/4 C coconut flour
• 1-2 Tbsp sugar
• 1 tsp salt
• 1/2 tsp baking powder

Mix dry ingredients into wet, adding a bit more liquid or cornmeal as needed, to get a stiff dough. 

Let rise 20 minutes or so, shape into balls to fit your muffin cups (3/4 full) Let rise again 10 minutes or so. 

I preheat my Air fryer 340° for a few minutes, then set cups on the rack (4-5) and bake (in batches) 18-20 minutes. 

Sourdough Corn Muffins

Lynn made a pan of Cornbread, only 2 of the 9 who attended are off gluten, but there were only a few of these GF muffins left! She suggested putting the Cornbread in our bowl first, then topping with the chili, the way she grew up eating it! 

My mom used Cornbread in her turkey stuffing, and we did this, too. Toppings included fresh cilantro and avocado slices. 

It was a sweet gathering - we had beautiful salad and a squash and apple over rice dish (with maple syrup!) and a platter of fruit.

After dinner, we shared something we want to release (worry, impatience, procrastination ...) and knotted a strong as we spoke; then something we'd like to harvest / do more of. 

This dovetailed with our theme in Thursday's creative circle - what's falling away? What are you harvesting? I gathered leaves from our yard, and the rose hip is from our family's heritage rose. 

Falling Leaves

What are you releasing this fall? 

What's in your harvest basket?