Corn Spinach Muffins
Event: Sunday Funday
Theme: Kids Lunch Box Recipes
Recipe: Corn Spinach Muffins
Corn Spinach Muffins are so good for kids to take in their lunchboxes for either mid morning snack or for lunch too. Healthy, filling and delicious, these muffins are very easy to prepare.
Truthfully, haven’t packed lunchboxes for kids in a very long time.. it like in another era! That too it wasn’t lunchboxes as that I was packing but more like mid morning snacks for their break time. In the 90s kids use to come home for lunch. Though Mombasa is a small town and kids could still come home for lunch, things have changed because of traffic. The school can be about 15-20 mins drive away from home but will take sometimes over an hour. Traffic management is poor and the narrow roads cannot cope with the increase in vehicles.
Corn Spinach Muffins
These savoury muffins are so easy to make and one of my favourite recipe for whenever I need travel food. You can enjoy them warm or even cold. These muffins are good for adult lunchboxes too. When I was with my daughter in Bangalore, I use to bake them often as she loved taking them in her lunch box with a good quantity of salad.
I make them often for our brunch. A plateful of salad and a muffin …. a healthy and filling lunch. Especially now that tender corn is in season. Just add the raw corn and gets cooked while the muffins bake.
Can I Double The Recipe?
Yes very easily. As we are only two I usually bake 6 muffins.
How Long Can I Store The Muffins?
I have stored these muffins for 5 days in the fridge. I have not frozen them so have no idea how they would upon thawing.
Can You Warm Them Up?
Yes, best to warm them up in the microwave oven for 1-1:30 mins. Enjoy them warm.
Can I Make An Egg Free Version?
I am sure it is doable as usually the best replacement for egg is fresh plain yogurt. ¼ cup yogurt is a good replacement for 1 egg. I will be trying out the egg free version soon. In the meantime, if you do make an egg free version please share the outcome
By the way, Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.
This week’s theme suggested by Renu who blogs at Cook With Renu is just what parents need this week. Kids are back at school and that means lunchboxes and break snacks have to be planned, prepared and packed. I decided to redo an old post for this theme. Corn Spinach Muffins recipe was first posted on 22/01/2014.
Some More Ideas For Kids Lunchboxes
Check Out What Fellow Members Have Prepared For Kids Lunch Boxes
- Brookies from Karen’s Kitchen Stories
- Cinnamon Applesauce Muffins from Amy’s Cooking Adventures
- Crescent Roll Pizzas from A Day in the Life on the Farm
- Corn Spinach Muffins from Mayuri’s Jikoni
- Kidney Bean Patties Wraps for Lunch Box from Cook with Renu
- Potato Cheese Samosa from Sneha’s Recipe
- Swiss Cheese Spread from Palatable Pastime
Ingredients Required For Corn Spinach Muffins
- Wheat Flour – use atta that we use for rotis. Or use wheat pastry flour. Can replace it with all purpose flour.
- Spinach – I prefer to use fresh spinach as it is available throughout the year. Can use frozen spinach. Just be careful that you may need less liquid for the batter if you use frozen spinach as they tend to be watery. If you are using fresh spinach, then wash, pat dry and chop it finely.
- Corn – I have used fresh corn as it is very tender. Can use canned corn. If you use frozen then make sure you boil it first.
- Cheese– feel free to use any cheese or any cheese combination you want to. I like cheddar so used only cheddar this time round. Sometimes I add a combination of cheddar and feta.
- Butter – need melted butter. Can replace it with olive oil if you want to.
- Baking Powder – make sure when you measure out the baking powder, it is level and not heaped.
- Baking Soda – Soda Bicarbonate, make sure when you measure out the baking powder, it is level and not heaped.
- Salt – add according to your taste. Use rock salt or iodized.
- Eggs – must be at room temperature.
- Milk – I have used dairy milk. The amount required will depend on the flour. Some absorb more liquid than others.
- Herbs – can add any dried or fresh herbs of your choice.
- Chilli Flakes – optional. Older kids don’t mind a bit of kick so add accordingly.
Watch How To Make Corn Spinach Muffins
CORN SPINACH MUFFINS
- ¾ cup wheat flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp red chilli flakes optional
- ½ tsp dried herbs optional
- ¼ tsp salt
- ½ cup spinach finely chopped, lightly packed
- ¼ cup corn
- 2 large eggs room temperature
- 50 g butter melted
- ¼ - ½ cup milk room temperature
- ¼ cup cheddar cheese grated
- Preheat the oven to 180°C.
- Brush the muffin tray or cups with some melted butter or oil.
- Sieve flour, salt, baking powder and baking soda together.
- Add herbs and chilli flakes (if using any) to the flour mixture. Mix well.
- In a mixing bowl add egg, melted butter and milk. Whisk it well.
- Add chopped spinach, cheese and corn kernels.
- Mix well.
- Add the flour mixture and fold gently till the flour becomes wet.
- Add batter to the prepared muffin tray. Divide equally between the muffin cups.
- Bake the muffins for 20 minutes.
- Insert a toothpick in the middle. If the muffins are done, the toothpick will come out clean.
- Remove the muffins from the tray. Allow them to cool on a wire rack.
- Can be enjoyed warm with some salad.
- If the muffins are for lunch boxes, allow them to cool completely before packing.
- Use frozen corn instead of fresh one. Just make sure you cook it as sometimes it remains a bit raw even when baked in the muffins.
- Can use canned corn.
- Add any type of cheese of your choice. Feta, mozzarella, parmesan, paneer work well.
- Add any fresh or dried herbs of your choice.
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