I hope you guys had a great Thanksgiving holiday! We just had a quiet dinner at home this year – no extended family and no friends over, it was just us – which meant less pressure and no one had any expectations. Of course Belcampo Meat Co. came through with the most gorgeous thanksgiving spread, and we turned on some music and enjoyed the night as a family of four. Low key, like me 🙂
This morning I woke up thinking about cornbread, and thinking of all the different things I’d like to do with cornbread – or TO cornbread (get your mind out of the gutter!). I had an unopened bag, and to be honest, I planned on experimenting with a gluten free cornbread recipe prior to Thanksgiving, but it didn’t happen. So today I woke up in muffin mode; and given that Gavyn (my almost-4-year-old) was being naughty, I used my magic mama tactics to get him to come in the kitchen and help me whip together these raspberry cornbread muffins. Granted, I had no idea what I was doing – really – but I also know what ratios of different ingredients to combine – so voila, these deeelish raspberry cornbread muffins were born. I ain’t mad about it.
Let’s get right to the recipe – what is it with all these bloggers that write their entire life story in a recipe post when all you want is the damn recipe and you are scrolling and scrolling for five minutes before you finally get to it. SMH! Not here!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!