Spinach Cheddar Corn Muffins
Stuffed with spinach and cheese, these Spinach Cheddar Cornbread Muffins are great alongside a hot bowl of chili or stew!
Servings: 12 servings
Calories: 363kcal
Ingredients
- 1 10-oz box of frozen spinach, thawed
- 2¼ cups all-purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 4 tsp baking powder
- ½ tsp cumin
- 1¼ tsp salt
- 2 large eggs
- 1½ cups milk
- ¾ cup unsalted butter, melted
- 1¾ cups cheddar cheese shredded and divided
Instructions
- Spray a muffin tin with nonstick cooking spray (or line with paper liners); set pan aside.
- Preheat oven to 400°F.
- Squeeze as much liquid from the spinach; set aside.
- Using a large mixing bowl, add all dry ingredients (flour, cornmeal, sugar, baking powder, cumin and salt.) Stir until well combined.
- In a separate bowl, whisk together the eggs, milk and melted butter. Add this mixture to the dry ingredients along with the spinach and 1½ cups of shredded cheddar cheese; gently fold until well combined.
- Fill each muffin liner about ¾ full.
- Sprinkle remaining ¼ cup of cheddar cheese on top of muffins before baking.
- Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
Nutrition
Calories: 363kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 390mg | Potassium: 356mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3380IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 2mg
