Spinach Corn Muffins Food

SPINACH-CORN BREAD BITES

Spinach-Corn Bread Bites image

These savory, tasty appetizers have been very popular when I have served them. The recipe makes a bunch but there are always none left!-Laura Mahaffey, Annapolis, Maryland

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 9

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
2 eggs
1/2 cup blue cheese salad dressing
1/4 cup butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion

Steps:

In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion. , Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SPINACH CHEDDAR MUFFINS

Spinach Cheddar Muffins image

These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.

Provided by BREEZER

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, melted
1 egg
1 cup whole milk
½ cup frozen chopped spinach - thawed, drained and squeezed dry
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 13.5 g, Cholesterol 42.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 349.3 mg, Sugar 1.1 g

SPINACH CORNBREAD

Spinach Cornbread image

Make and share this Spinach Cornbread recipe from Food.com.

Provided by Seattle-Mike

Categories Quick Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 1/2 ounce) box Jiffy cornbread mix
1 (10 ounce) package frozen spinach (thaw and squeeze out juice)
4 eggs
6 ounces cottage cheese
1 onion (finely chopped)
1/4 cup melted margarine (I use 1/4)
1/2 teaspoon salt

Steps:

Mix all ingredients together.
Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
(I cook this in a greased 9" cast-iron skillet).
Bake at 375 deg F.
for 30-50 min, until a knife stuck into the center comes out cleanly.

SPINACH SAVOURY MUFFINS

Spinach savoury muffins image

Make these super green muffins as a first weaning food. Made with spinach, cheese and wholemeal flour, they're a good first food for babies from six months

Provided by Adam Shaw

Categories Snack

Time 35m

Yield Makes 12

Number Of Ingredients 9

Ingredients

200g fresh spinach
100g cheddar, grated
1 tbsp dried thyme
2 eggs
5 tbsp Greek yoghurt
150g plain white flour
150g wholemeal flour
3 tsp baking powder
butter to grease

Steps:

Set the oven to 180. Place the spinach in a food processor and blitz until shredded (not pureed). Add to a bowl along with the grated cheese and dried thyme.
Crack the 2 eggs into a bowl and mix along with the yoghurt.
Sieve the flour and baking powder over the bowl then mix well to combine
Spoon into a muffin tray and bake for 20-25 minutes before allowing to cool.

Nutrition Facts : Calories 167 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.52 milligram of sodium

SPINACH MUFFINS

Spinach Muffins image

I got this recipe from my sister, Judy. They are a great side dish for dinner or soup, and are easy to make. These muffins might just convert some non-spinach lovers. If you make these in mini-muffin tins, bake for 10-15 minutes.

Provided by karen

Categories Quick Breads

Time 25m

Yield 14 muffins, 14 serving(s)

Number Of Ingredients 6

Ingredients

8 1/2 ounces Jiffy corn muffin mix
2 eggs
1/3 cup milk
10 ounces frozen chopped spinach, thawed and drained
8 ounces cottage cheese
2 tablespoons onions, chopped

Steps:

Preheat oven to 350 degrees.
Spray muffin tin with cooking spray.
Combine muffin mix with eggs and milk.
Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
Fill muffin tins 3/4 full.
Bake for 15-20 minutes or until lightly browned.
Let muffins sit in pan for 10-15 minutes before removing.

Nutrition Facts : Calories 109.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 30.7, Sodium 232.4, Carbohydrate 13.9, Fiber 1.7, Sugar 4.2, Protein 5

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Spinach Corn Muffins Food

SPINACH-CORN BREAD BITES

These savory, tasty appetizers have been very popular when I have served them. The recipe makes a bunch but there are always none left!-Laura Mahaffey, Annapolis, Maryland

SPINACH CHEDDAR MUFFINS

These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.

SPINACH CORNBREAD

Make and share this Spinach Cornbread recipe from Food.com.

SPINACH SAVOURY MUFFINS

Make these super green muffins as a first weaning food. Made with spinach, cheese and wholemeal flour, they're a good first food for babies from six months

SPINACH MUFFINS

I got this recipe from my sister, Judy. They are a great side dish for dinner or soup, and are easy to make. These muffins might just convert some non-spinach lovers. If you make these in mini-muffin tins, bake for 10-15 minutes.

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