Spicy Sausage and Peach Cornmeal Muffins
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
The original (non-packet mix) wheat flour recipe for these muffins came from Better Home and Gardens. It appealed to me in the middle of a New Hampshire winter. Prosciutto (Italian ham) is delicious but also expensive, so I use one of the Al Fresco fully cooked, labeled gluten-free, sweet and smoky bbq sausages, weighing 3 oz instead of 4 oz chopped prosciutto. They have a nice texture, still a slight graininess of cornmeal, excellent warm with butter.
Some of you probably know that I don’t normally use packet mixes. I do have a culinary arts degree and always cooked from scratch so even in wheat flour days I couldn’t see the point of using a packet mix that tasted commercial and still needed egg and oil as well as containing unpronounceable ingredients. But I am realistic and know that plenty of people will use a packet mix. Friends that I trust about food recommend the ‘Krusteaz gluten-free honey cornbread and muffin mix’, 15 oz box which includes both millet and sorghum flour for better nutrition the same as my blend. No rice flour or potato starch.
- 1 cup Krusteaz mix, which includes baking powder, xanthan gum and honey powder so no additional baking powder, xanthan gum or sugar added.
- ¼ teaspoon salt
- ½ cup half-and-half or light cream
- 1 egg
- 2 Tbsp butter, melted and cooled
- 1/2 cup chopped peaches. The recipe recommended using frozen peaches if fresh weren’t available. I have found lots of frozen peaches are tasteless and not sweet. I used 6 slices/3 oz of Del Monte canned peaches, rinsed off juice or syrup, patted dry and chopped. The muffins will be soggy if you don’t dry off the peaches.
- 1 x 3 oz Al Fresco sweet and smoky bbq sausage, quartered lengthwise and chopped small. You can leave the skin on. 4 to a packet.
- Preheat oven to 400°F. l used paper liners in 2 1/2-inch muffin cups, less clean up and portable; set aside.
- In a medium bowl whisk together half-and-half, eggs, and melted butter. Stir in peaches and sausage. Stir in Krusteaz mix and salt. Stir just until combined. Divide batter among prepared muffin cups. They say filling 2/3 full so I only get 8 muffins, but they don’t rise much and are not the huge monsters you get in-store.
- Bake for 18-20 minutes or until the edges are golden. Remember that ovens vary and so does the size of the muffins you make and can take longer to cook. I literally pull one apart to check all the way to the bottom.
- Serve warm with butter. They reheat nicely in the microwave.