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.