Cannabis-Infused Quinoa Corn Muffins

Muffins are a great snack to have any time of the day, especially when it’s freshly made. We have hundreds of muffin recipes but there is nothing quite like weed muffins. Some people may get the impression that eating weed muffins is just looking for alternative ways to get ‘high’. That’s not actually true. Cannabis contains antioxidant compounds and other medicinal properties. So, eating weed muffins is not only a good thing but also a very healthy choice.

Everyone loves corn muffins. Eaten with a steaming bowl of soup, a couple of muffin cakes can keep you chilling all day long. It only gets better when infused with weed. Quinoa corn cannabis muffins are delectable. But if you don’t have an idea of how to make them, follow this recipe and instructions.


1 cup cooked or ½ cup raw quinoa
½ cup grilled or cooked corn cut off the cob
1 cup whole-wheat pastry flour (or favorite canna flour)

1 cup quinoa flour (look in the bulk section at the health food store)

¼ teaspoon salt
1 teaspoon baking soda
½ cup packed light brown sugar(or favorite low impact sweetener)
1 egg

¼ cup cannabutter, melted

1 ¼ cup plain yogurt
1 teaspoon vanilla extract


First, preheat your oven to 375º and grease your muffin tin. You can use a mini-muffin tin or a standard muffin tin, but I prefer a mini-muffin tin because it’s easier to dose your edibles this way.

If you need to cook your quinoa, put it in a saucepan with 1 cup of water and bring it to a boil. Cover the pan and reduce the heat to a simmer. You’ll know it’s ready when all the water is absorbed and the germ, or “tail,” emerges from the grain. Fluff with a fork, remove from heat and let sit, covered until you are ready to use.

To make the muffin batter, combine the two types of flour, salt, baking soda, and sugar in a mixing bowl. Use another bowl to mix the egg, melted cannabutter, yogurt, and vanilla. Stir the wet ingredients into the dry ingredients and add the cooked quinoa and corn. Be sure to scrape the bottom and sides of the bowl and make sure all the flour gets incorporated. Spoon the batter into the muffin tin and bake for 25 minutes if using standard-sized tins, and 15 minutes if using a mini-muffin tin. Muffins will be golden brown and firm to the touch when finished baking.

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