Spinach Corn Cheddar Cheese Muffins | Mexican Savoury Muffins

Packed with a punch of jalapenos, with cheese, corn and spinach – Mexican style muffins
08/17/2016 9:53:27 PM vindhyadesai

I have a soft spot for anything savoury 🙂 Whenever I get an opportunity, I try to make savoury things to nibble on. This is Dish 4 of the World Cuisine Series and it is from Mexico. One of my favourite cuisines to prepare and of course to eat (gobble ’em all up). These are muffins with Mexican flavours, corn, jalapenos, cheese, what is not to like about them. Whenever I bake anything I try to make them all with whole wheat. Along with whole wheat flour, I have also used yellow cornmeal which is maize flour, easily available in stores/supermarkets. It gives a nice texture to the muffins, you also get to incorporate another grain and cornmeal is widely used in Mexican cuisine! The most important thing about muffins is not to overmix the batter/mixture which will make them chewy and hard. Mix and make muffins, enjoy them as a snack or for a quick nibble with a glass of milk in the morning. Also try other Mexican recipes!

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Spinach Corn Cheddar Cheese Muffins | Mexican Savoury Muffins
 
Prep time
Cook time
Total time
 
Packed with a punch of jalapenos, with cheese, corn and spinach - Mexican style muffins
Author:
Recipe type: Snack
Cuisine: Mexican
Serves: 11-12 muffins
Ingredients
Dry Ingredients:
  • ¾ Cup whole wheat flour
  • ¼ Cup yellow or regular cornmeal
  • 1 Tsp baking powder
  • ½ Pinch baking soda
  • 1½ Tsp sugar
  • A Pinch of salt
Wet Ingredients:
  • ¾ Cup milk
  • 3 Tbsp butter 3 Tbsp yogurt
Other:
  • ¼ Cup corn kernels
  • 2 Tbsp chopped spinach
  • 1 Tsp freshly pounded black pepper
  • 6-7 sliced jarred or 2-3 finely chopped fresh jalapenos
  • 1 Cup packed grated cheddar
  • ¼ Cup roasted oats
To Prepare:
  • Muffin Tray
  • Muffin liners
Method
  1. In a pan, start heating the milk
  2. When the milk becomes warm, add butter, let it melt. Turn off heat and let it aside to cool
  3. In a mixing bowl, add whole wheat flour and cornmeal
  4. To this add baking powder, baking soda, salt and sugar. Mix well and keep aside, this is the dry ingredient mixture
  5. In another pan add a little oil and saute chopped spinach, let it cook lightly
  6. Add corn, saute, mix well and set aside
  7. In another small pan, lightly toast the oats and keep aside to cool
  8. Meanwhile the milk-butter mixture would have cooled. To this add whisked yogurt, mix well
  9. Add black pepper powder to the wet ingredients
  10. Pour wet ingredients into dry ingredients, fold lightly till everything is combined
  11. Add sauteed spinach and corn. Add sliced jalapenos. Fold
  12. To this add most of the grated cheese and fold again till cheese gets mixed
  13. Pre-heat oven to 180 Deg C. Line a muffin tray with muffin/cup cake liners. Grease them slightly with oil or butter
  14. Spoon muffin mixture into each of the muffin cases
  15. Add toasted oats on top. Add grated cheese on top and brush lightly with milk
  16. Bake at 180 for 18-20 minutes till done and the top is golden. A toothpick should come out clean when inserted into a muffin
  17. Lightly cool them and serve with salsa or ketchup
Notes
Do not overmix the batter/mixture. Fold and make muffins

Only a pinch of salt will be enough as cheese renders enough saltiness to the muffins

Add any kind of cheese which melts. Monterey Jack, Cheddar, Gruyere or regular processed cheese like Amul

Oats give crispiness to the top of the muffins and they look fancy just like in the bakeries

Use frozen corn and spinach if you want

 Stepwise:

In a pan, start heating the milk
IMG_7228
When the milk becomes warm, add butter, let it melt. Turn off heat and let it aside to cool
IMG_7237 IMG_7238
In a mixing bowl, add whole wheat flour and cornmeal
IMG_7231 IMG_7232
To this add baking powder, baking soda, salt and sugar. Mix well and keep aside, this is the dry ingredient mixture
IMG_7233 IMG_7234 IMG_7235
In another pan add a little oil and saute chopped spinach, let it cook lightly
IMG_7240 IMG_7241 IMG_7243
Add corn, saute, mix well and set aside
IMG_7244 IMG_7245 IMG_7247
In another small pan, lightly toast the oats and keep aside to cool
IMG_7251
Meanwhile the milk-butter mixture would have cooled. To this add whisked yogurt, mix well
IMG_7253
Add black pepper powder to the wet ingredients
IMG_7254
Pour wet ingredients into dry ingredients, fold lightly till everything is combined
IMG_7255
Add sauteed spinach and corn. Add sliced jalapenos. Fold
IMG_7246
IMG_7256
To this add most of the grated cheese and fold again till cheese gets mixed
IMG_7258 IMG_7259
Pre-heat oven to 180 Deg C. Line a muffin tray with muffin/cup cake liners. Grease them slightly with oil or butter
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Spoon muffin mixture into each of the muffin cases
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Add toasted oats on top. Add grated cheese on top and brush lightly with milk
IMG_7266 IMG_7268 IMG_7270 IMG_7271
Bake at 180 for 18-20 minutes till done and the top is golden. A toothpick should come out clean when inserted into a muffin
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Lightly cool them and serve with salsa or ketchup
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