Ingredients
Scale
- 1 bag Bob’s Red Mill Gluten Free Cornbread Mix
- 2 large eggs
- 2 cups almond milk (or any kind of milk!)
- 1/4 cup Greek Yogurt
- 1 cup cooked quinoa
- 1/3 cup of honey (optional…and necessary!)
Instructions
- Preheat oven to 375 degrees. There are a couple of things you can make with this batter: A sheet of cornbread or cornbread muffins or both, like I did. It will make 24 muffins or a full cake sheet. I made 12 muffins and a circular cake.
- Empty out cornbread mix into a medium size bowl. Then add in 2 large eggs and 2 cups of milk and stir until there are no lumps. Next, add in Greek yogurt, cooked quinoa, and honey and stir again.
- If you are making cupcakes, fill each tin about 3/4 of the way full (it will make 24 cupcakes). If you are making a sheet of cornbread, spray a cake sheet with nonstick cooking spray and spread batter onto sheet evenly.
- Bake at 375 for 25-28 minutes or until the tops of the muffins begin to brown.