I’m SO excited for this weekend. Like I can’t even tell you how excited I am. Because as you’re reading this, I’m on my way to meet with two of my favorite Blends, Amanda and Calee! We’re having a girl’s weekend with a (cold) run, wine and hanging out. It’s bound to be awesome!
Anyway, I have something really cool to share with you guys today and I’m really excited about it. You see, my good friends at Chobani sent me a box of yogurt a couple weeks ago to do some recipe creating. I’m such a lucky girl.
I was so excited to get to work but the question lied – what do I want to make? The options were endless and my near endless supply of yogurt gave me many options (and I assure you, there’s going to be more to come). And when I made myself a giant pot of veggie chili earlier this week, I realized that what I needed to go with it was cornbread or cornbread muffins. It wasn’t going to happen that night but it would when I had the leftovers.
So I got to recipe writing and as I did so, I made sure to refer to this awesome Chobani conversion chart. #justaddgood
Then Thursday night I made ‘em and let me tell you something – they turned out fantastic! Or rather Cho-tastic! 😉
Keywords: bake side corn fall winter
Ingredients (12 muffins)
- 1 cup cornmeal
- 1 cup whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 4 tsp brown sugar
- 2 eggs, beaten
- 1 cup coconut milk
- 1/4 cup plain 2% Chobani
- 1 cup corn
Combine all dry ingredients.
In a separate bowl, combine all wet ingredients.
Make a well in the dry ingredients and pour in the wet. Mix well. Fold in the corn.
Line your muffin pan with liners and fill each with the batter.
Bake in a 350 degree oven for 25 minutes or until a toothpick inserted in the muffin comes out clean.
This is what we call #nothingbutgood.
Any fun plans for the weekend?