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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. Ingredients:
1 cup cornmeal |
1 cup king arthur unbleached 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 |
Directions:
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.
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