Just because I wasn't posting doesn't mean I wasn't eating something fabulous and gluten-free. I had every intention of posting and I just never got around to it. It's quite a shame when I look back on the photos I took with the intention of posting. My mouth waters when I look at this one and realize that it was April when I made these, and I haven't made them since!
Deby's Gluten Free Bakery and Cafe makes this Corn Muffin Mix. I buy it right from the store since they are just down the street from where I work, but it is available for mail order online. Evidently they are having some trouble with the shipping prices, so if you wish to order see the notes on her main page.
It was strange because I had wanted to mix cheese in them and didn't realize until I looked at the box that there were already directions for adding to cheese to the mix. As with everything I've cooked using gluten free mixes, whipped egg whites were a crucial ingredient. I've gotten really good at separating the yolks from the whites and transforming them into a fluffy mass of whipped wonder.
This particular batch was made for the very first Plaster Party held in Denver for the Facing Our Fears (this link goes to a picture of the completed project, but I don't know the photographer) project that was funded by a grant from Burning Man. They didn't last very long and I found myself thankful that I had held back about a dozen of these bite sized cheesey treats in my kitchen, hiding them for later. The party took place in my garage, and this project took over our lives for about the last six months. I've had a wonderful time and forged some friendships I believe will last the rest of my life, but I'm glad to be back to having some time to blog.
This Friday at work we are having a bake sale to raise money for breast cancer research. They have asked that anyone baking make sure that the goods are pink. I think I'm going to try to make these muffins and add some food coloring to the mix. Pictures and story I'm sure will follow.