These little muffins were so tasty it was hard to only eat one. We could have eaten more, but I was trying to save the other half of the batch for the next night's dinner! In retrospect, I should have just made another batch. Sigh. Such is life, right? Live and learn. Well, I'll tell you what -- I lived and learned.
Make these often.
I found the recipe over here and tweaked it a little according to what I had on hand and our personal tastes. (Read: spice wimps) They are stuffed with corn, onion, and spinach, and are delicious. They are also incredibly healthy. Packing no oil (except to saute) and being half whole wheat, half corn meal! Amazing!
The next time you have soup, or chili, that needs a little help from their favorite cornbread to make the meal a real meal....turn to this recipe and enjoy!
Stuffed Corn Muffins
- 1 cup corn meal
- 1 cup whole wheat flour
- 1/4 cup sugar
- 1 T baking powder
- 1/4 t salt
- 1 cup almond milk
- 1/4 cup unsweetened applesauce
- 1 small red onion, chopped
- 1 t minced garlic
- 1 cup frozen corn
- 2 cups loosely packed chopped spinach (a packed 2 cups unchopped)
-- Combine the cornmeal, flour, sugar, baking powder and salt together in a medium mixing bowl and set aside.
-- In a smaller bowl (or a 2-cup measuring container) combine the milk and applesauce.
-- In a skillet, heat a little olive oil and saute the onion until transparent. Add in the garlic, saute for 2-3 minutes. Finally add in the spinach and saute 3-4 minutes until wilted.
-- Add the milk mixture tot he dry ingredients and mix until all wet.
-- Add in the sauted mixture and mix well.
-- Evenly distribute batter between 12 lightly greased muffin cups and bake at 375 for 25 minutes.