Intro: Gluten Free Turkey Cheddar Cornbread Muffins
1 1/2 cups cornmeal
1/3 cup coconut flour
1 TB tapioca starch (could substitute potato starch)
1 1/4 tsp salt
1/2 tsp xanthum gum
3 TB honey
1 1/2 cups whole milk
3 TB melted butter
3 TB sour cream
1 cup shredded cheddar cheese
1 cup chopped turkey (lunch meat works best....although if you have real cut up turkey, go for it)
Preheat oven to 425 degrees.
In one bowl, mix together cornmeal, coconut flour, starch, salt, and xanthum gum (all of your dry ingredients). In your stand mixer, slowly mix all of your wet ingredients (honey, eggs, milk, butter and sour cream). Dump the bowl of dry ingredients into the stand mixer and stir until smooth and mixed well. Add in your cheddar and turkey and mix well.
Spoon batter into a muffin tin prepared with paper liners (12). Bake at 425 degrees for about 23 minutes. Remove muffins from muffin tin immediately to cool on a cooling rack (so the muffin bottoms don't get soggy from steam).
Makes 12 large muffins. These taste best warm and eaten the same day they are made!
Notes: I like these with tomato soup or chili. I have tried freezing the extras and reheating them in the microwave, but they never taste the same as when they first come out of the oven.