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CORN SPINACH MUFFINS

mayurisjikoni
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.
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course kids meal, lunchbox, Snack
Cuisine International
Servings 6

Ingredients
  

  • ¾ cup wheat flour
  • ½ tsp baking powder
  • 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

Instructions
 

  • 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.

Notes

  • 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.
Keyword corn spinach muffin recipe, corn spinach muffins, savoury corn spinach muffins, savoury muffins