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Spinach Corn Muffins

Total Time

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


1 dozen

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.


  • 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


  1. 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.
  2. 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, 1g fiber), 5g protein.

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