Plum, Rosemary, Bourbon Corn Muffins. (Gluten-Free).

A friend sent me a link to the blog Cayuga St. Kitchen, and it is full of some amazing local recipes. 
This is a recipe from the blog that I tweaked (twerked?) to include in season produce that I had laying around from my CSA and bourbon...because, bourbon. I did, however, follow the recipe for the muffins themselves to a T, which I credit to them turning out so damn good. Who knew that the secret to baking was the ability to follow a recipe?

Makes a baker's dozen.
Preparation time: about 15 minutes
Cooking time: about 45 minutes

Plum, Rosemary, Bourbon Corn Muffins:

Ingredients:
1 cup unsalted butter, softened
3/4 cup organic cane sugar
3 tbs locally produced honey (good for local seasonal allergies)
2 cups almond flour (or grind your own almonds!)
1 1/4 cup cornmeal (ground if you don't like textured muffins)
1 tsp baking powder
3 large eggs, beaten
1/2 cup locally produced honey
1 two inch sprig fresh rosemary
1 plum - diced (can use cherries, berries... etc.)
zest of 1 lemon or orange
shot of bourbon

1. Preheat the oven to 350. Line your muffin tins with cupcake liners.
2. Combine the sugar and butter in a large bowl and beat until light and fluffy (or use a mixer with a paddle attachment or a nearby slave for this).
3. Add 3 tbs of honey and continue to beat the mixture.
4. In a separate large bowl, mix the corn meal, almond flour and baking powder.
5. Mix in a tablespoon of the polenta mixture with the butter mixture. Now add about one tablespoon of the egg mixture and beat again. Alternate between the polenta mixture and eggs until you have a thick and smoothly blended batter.
6. Fill cupcake liners 3/4 of the way full with batter.
7. Bake for 30 minutes. Test with a fork, if it comes out clean, the cupcakes are done, if not reduce heat to 325 and cook for another 15 minutes and test again.
8. While the cake is baking, combine the rest of the honey, the rosemary and the diced plum. Bring to a boil and add the shot of bourbon. Reduce to a simmer for 5-10 minutes or until the alcohol smell begins to dissipate.
9. When the cake is ready, remove it from the oven. Using a toothpick or a fork poke some holes in the tops of the cupcakes. Pour or spoon the honey and bourbon mixture over the cup cakes. Let cool to room temperature and serve. 
10. When serving the cake garnish with lemon or orange zest and decorate with rosemary!

I don't know how something this good can be gluten-free, but it makes me think that if there were a god, she would be merciful.