1/4 cup stone ground yellow corn meal
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk
1/4 cup dark brown, packed
3 Tbsp. butter, melted, cooled
3/4 cup mashed cooked pumpkin
2 roasted poblano peppers, peeled, seeded and finely diced or ¼ cup chopped canned green chiliesStreusel Topping
1 Tbsp. butter
3 Tbsp. PG GF Flax AP Flour
1/3 cup finely shredded extra-sharp cheddar cheese
1 Tbsp. brown sugar
1/8 tsp. cayenne pepper
1/3 roasted salted pepitas (shelled pumpkin seeds)Directions:
Preheat oven to 400 degrees F. Prepare a 12 cup muffin pan with cooking spray.In large bowl, combine flour, cornmeal, salt, baking powder and baking soda.
In medium bowl, whisk together egg, buttermilk, brown sugar, butter and pumpkin.
Stir into flour mixture. Add poblanos and fold gently. Fill muffin cups 2/3 full with batter.
To prepare streusel, blend together butter and Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour with a pastry blender until crumbly. Add cheese, brown sugar and cayenne. Stir in pepitas. Sprinkle streusel topping over each muffin.
Bake 15-20 minutes until golden brown.