Saturday, March 27, 2010

Spinach Corn Muffins

Yes, they do look green which could look kind of off putting to children and squemish adults.

However, they are delicious. The spinach makes them more moist and compliments the cornmeal joyfully. 

Joyfully... yes.

Plus, it's some hidden health and vitamins in the classic comfort food. 

Clearly, worth a go. Whenever I make this, people are amazed how easy they are and how delicious. As mentioned, the spinach adds some moisture to the usually dry cornbread without taking from the flavor, enhancing even with the delicious taste of spinach. 

You need to make these :)

Spinach Corn Muffins
1 (10 oz) package frozen chopped spinach
2 (8 oz) packages Jiffy corn muffin mix
2 eggs
2/3 cup milk

Preheat oven to 400. Grease a 12 cup muffin pan with Pam.

Prepare the spinach in the microwave as directed on the package. Squeeze/drain out the excess water. Prepare both packages corn muffin mix as directed on box, ( essentially, add eggs and milk and mix). Stir in the cooked/drained spinach. Divide batter among the muffin tin. Bake 15-18 minutes.

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