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Spinach Corn Muffins

 Spinach Corn Muffins
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.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup cornmeal
  • 1 cup King Arthur Unbleached 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.
Nutritional Facts: One muffin equals 153 calories, 5 g fat (1 g saturated fat), 23 mg cholesterol, 108 mg sodium,

2 of 2

Spinach Corn Muffins (continued)

Nutritional Facts: 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.