I have an incredibly easy breakfast for you today.
Blueberry Raspberry Corn Muffins
Preheat oven to 350 degrees/ Makes 15 Muffins
1 Package Bob’s Red Mill Gluten Free Cornbread Mix
1 3/4 Cups Almond Milk
1 Cup Frozen Blueberries
3/4 Cup Frozen Raspberries
Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.
Bake for 25 minutes.
I shall give this recipe to my mother in law, she loves cornbread and is always trying new recipes! Lovely pics. You have found that sweet spot for your images i think.. c
Right on the edge of the kitchen table in front of the slider. For now anyway. Who knows what light spring and summer will bring. Have a great day Cecelia! 🙂
These are so yummy looking! I really like baking with corn meal!
These look amazing. The blueberries and raspberries give these a gorgeous colour. What a yummy way to start the day xx
Your photos in this post certainly showed off your muffins in the best possible way. The first and last photos are very nicely shot, April. The colors are so vivid. Looking this good, they must be beyond belief in taste!
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These sound SO good! Hope you don’t mind me sharing the recipe on my food blog! Can’t wait to make these for Jr High Winter Camp this weekend – no gluten free food up at camp, must pack my own 😦
I don’t mind that you shared it at all! I hope you enjoy them. They are SO easy! Have fun ~ April 🙂
Food blog address (sorry) mamasitasinthekitchen.wordpress.com 🙂