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...