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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.
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 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


  • 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.
Nutrition Facts
1 each: 153 calories, 5g fat (1g saturated fat), 23mg cholesterol, 108mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Average Rating:
  • cmalinow
    Jul 30, 2013

    Easy and great muffins. I was surprised that they had a little sweetness to them.

  • karen091866
    Oct 5, 2009

    I made these with an Asparagus Cheddar soup--and my family LOVED them!I love spinach--and these muffins were a great compliment to soup :)

  • Bergie_the_Swede
    Apr 14, 2009

    Thanks for this unique recipe! I can't wait to find an meal to serve these with.