Tuesday, September 21, 2010

SPINACH CORN MUFFINS

1 cup cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
2 tbsp canola oil
1 cup chopped fresh spinach
3/4 cup shredded cheddar cheese
2 jalapeno peppers, seeded and chopped*

Combine the cornmeal, flour, brown sugar, baking powder, and salt in a large mixing bowl.

In another mixing bowl, beat the egg. Add the milk and oil to the egg and beat to mix. Fold the egg mixture into the cornmeal mixture just until moistened. Gently fold in the spinach, cheese, and jalapeno peppers.

Spray 12 muffin cups with nonstick cooking spray. Pour batter into the prepared muffin cups until each is about 2/3 full. Bake at 400 degrees for 18 to 22 minutes until a wooden toothpick inserted in the center comes out clean. Cool for a couple of minutes before removing from the pans. Cool on wire racks.

*Use jalapeno pepper amount at your discretion. If you don't like much heat, use only one. Always wear gloves and wash your hands thoroughly when handling jalapeno peppers. Never touch your eyes or sensitive skin before giving your hands a good washing first.


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