These muffins were inspired by my friend Rebecca over at Cauldrons & Crockpots who makes a fabulous lemon polenta cake with lavender, who was in turn inspired by Nigella Lawson (credit where credit is due).
Makes 12 muffins
2 large eggs
1/2 cup melted butter
1/4 cup sugar
3/4 cup yellow corn grits
1/2 cup sorghum flour
1/2 cup almond meal
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4-1 cup buttermilk (just guessing how much I used here)
Juice and zest of 1 lemon
3 green cardamon pods: remove the cardamon pod's outer shells then roughly grind with a mortar and pestle.
Whisk together the eggs, sugar, lemon juice and zest, and buttermilk. In another bowl combine the dry ingredients. Mix add the dry ingredients to the wet and quickly stir together without overmixing. If it seems too dry add a little more buttermilk. Gluten free batters do a little better when on the thinner side. Pour in the melted butter and stir to combine.
Generously butter muffin tins, or line with natural paper liners. Spoon the batter into the tins, filling each one to the top. Sprinkle with a little sugar. Bake for 30 minutes at 350 degrees F, until the tops are crisp and golden.
Let cool for a bit and enjoy on their own or slathered with butter or lemon curd. Oh how I wish I had lemon curd to go with these.
Many other herbs/spices would be delicious with these muffins if you want to try something different from cardamon: rosemary, lavender, ginger, etc... Crystallized ginger would be fabulous. Or blueberries!