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Spinach Corn Muffins Recipe

Spinach Corn Muffins Recipe

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 YIELD:12 servings


  • 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. Yield: 1 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

Reviews for Spinach Corn Muffins

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cmalinow User ID: 1023490 53341
Reviewed Jul. 30, 2013

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

karen091866 User ID: 1011574 62984
Reviewed 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 User ID: 4069863 47766
Reviewed Apr. 14, 2009

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

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