Spinach Corn Muffins Recipe

Spinach Corn Muffins Recipe photo by Taste of Home

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From Irvine, California, Jane Shapton shares the recipe for her savory corn muffins. Chopped spinach adds green flecks to the golden muffins...and jalapeno peppers add a little heat.

This recipe is:

Healthy

Diabetic Friendly

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Spinach Corn Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup fat-free milk
2 tablespoons canola oil
1 cup chopped fresh spinach
3/4 cup shredded reduced-fat cheddar cheese
2 jalapeno peppers, seeded and chopped

Directions

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and jalapenos.
Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One muffin equals 153 calories, 5 g fat (1 g saturated fat), 23 mg cholesterol, 108 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Spinach Corn Muffins in Light & Tasty June/July 2003, p55