Corn Spinach Muffins

Yet another healthy baked breakfast. This savory muffin can be made ahead and stores well up to 3 days. Fresh corn kernels and chopped spinach adds flavor and nutrients to this golden muffin. Serve with creme fraiche.

Ingredients

Makes 12 muffins

½ cup All purpose flour

½ cup Whole wheat flour * can use chapati atta

1 cup Corn meal * can use makki atta

1 cup Fresh corn kernels, roughly chopped

1 cup Spinach, roughly chopped and packed tightly

1-2 Green chillies, minced * optional

1 Garlic, minced *optional

1 Egg, lightly beaten

1 1/4 cups Milk

¼ cup Oil

4 tsp Sugar

2 tsp Baking powder

½ tsp Salt

Sesame seeds and black cumin seeds for sprinkling *Optional

Method

  1. Preheat oven to 400°F (200°C). Lightly grease and line the muffin pan.
  2. Sift flours, corn meal, sugar, salt and baking powder into a bowl. Combine egg, milk, oil, chilli, corn and spinach in another bowl.
  3. Add the wet ingredients to the flour mixture and stir until just combined. Do not over mix.
  4. Spoon the doughy batter into the lined muffin pan. Sprinkle sesame seeds and black cumin seeds. Bake for 18-20 minutes, until golden and a skewer inserted in the center of the muffin comes out clean.
  5. Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm.
  6. Keep in an air tight container and refrigerate for up to 3 days. Reheat just before serving.

Egg substitute – For every egg in the recipe, use 1 tbsp flax seed meal (it’s called Alsi in Hindi) and 3 tbsp water. Whisk together and let the mixture sit for about 5 minutes. It will get gluey, just like eggs. Then the mixture can be incorporated into the recipe. No other adjustments needed in the recipe.

Variations – Add unpeeled grated zucchini and grated carrots instead of spinach or corn. Keep the amount same. This was suggested by someone who tried this variation. This recipe is very forgiving, you can mix match the veggies added. Enjoy!

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22 thoughts on “Corn Spinach Muffins

  1. Sangeetha

    Hi, I am from Chennai and we get a variety of spinach. Do you have any suggestion on which type to use? Thanks!

    Reply
    1. Cheryl Post author

      Seetha you may use flaxmeal substitute instead of eggs. For every egg in the recipe, use 1 tablespoon flax seed meal and 3 tablespoons water. Whisk together and let the mixture sit for about 5 minutes. It will get gluey, just like eggs. Then the mixture can be incorporated into the recipe. No other adjustments needed in the recipe.

  2. Varalekshmy Raghavan

    Dear Cheryl, I made this corn and spinach muffins today and liked it immensely. Hope I can add more seasoning- like coarsely powdered pepper in place of green chillies. And what about replacing egg, will more milk or flax seed powder work well? Thank you for the lovely recipe.

    Reply
  3. Seetha

    tried this too…overall the look and feel was good, but the taste was a little sour…didn’t understand the reason behind..:( still hubby liked it…:)

    Reply
    1. Cheryl Post author

      Thanks Seetha. Sour…not sure why. Cos the recipe has no sour ingredients or anything that will turn sour when combined.

  4. Deepti

    Hi Cheryl, great recipe there. Can this be steamed instead of bake. I dont own an oven so was looking at ways I can make this without baking them.

    Reply

I truly appreciate your feedback. Drop me a word.

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