- 1 Cup corn meal
- 1 Cup gluten free flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 Cup milk
- ¼ Cup butter (4 tablespoons)
- 3 Eggs (or 1 egg and 1/3 cup pumpkin mix, not pie)
- ¼ cup sugar
- ¼ cup honey or agave
- your choice of chilies
Heat comes from fresh cooked chilies. Choose your preferred ingredient from warm to very hot: 1 hatch pepper; or 2 jalapeño; or 1 habanero; or 1 habanero plus 1 jalapeño. I cut off the top, clean out the seeds and center ridges, then dice into small 1/4" pieces, except for the habanero which I make into tiny pieces. They go into a skillet with one half of the butter and cook for as long as it takes the oven to heat up to 400 degrees F (be sure not to let any smoke or steam from cooking the chilies get into your eyes).
The empty muffin pan is placed into the 400 degree F oven, coated with your choice of Pam, olive oil, or your preferred method so that the muffins pop out after cooking.
Dry ingredients are stirred into a mixing bowl, corn meal, gluten free flour, baking powder, salt and sugar. Wet ingredients go into another bowl, milk, eggs (pumpkin), honey or agave and half the melted butter. When ready, mix the dry and wet ingredients. The baking powder will start to react. Mix in the cooked chilies of choice with butter, then while continuing to stir pour complete mixture into the hot muffin pan which has been taken out of the oven and coated again if needed.
Place into oven for 10 to 15 minutes, rotate once (I live at 6,000 feet elevation and takes ~12 minutes). Makes 12 muffins. Some people like a little honey on top. After cooling you can keep the muffins in a Tupperware container for a few days. Clean your hands thoroughly after any contact with the chilies or muffins. And be sure to share with others who eat gluten free.