SPINACH CORN MUFFINS

Spinach Corn Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

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

Steps:

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 : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 108mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.