Spinach Corn Cheddar Cheese Muffins | Mexican Savoury Muffins

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

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Packed with a punch of jalapenos, with cheese, corn and spinach - Mexican style muffins

Author: Vindhya Desai

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

3.5.3208

 Stepwise:

In a pan, start heating the milk

When the milk becomes warm, add butter, let it melt. Turn off heat and let it aside to cool
 

In a mixing bowl, add whole wheat flour and cornmeal
 

To this add baking powder, baking soda, salt and sugar. Mix well and keep aside, this is the dry ingredient mixture
  

In another pan add a little oil and saute chopped spinach, let it cook lightly
  

Add corn, saute, mix well and set aside
  

In another small pan, lightly toast the oats and keep aside to cool

Meanwhile the milk-butter mixture would have cooled. To this add whisked yogurt, mix well

Add black pepper powder to the wet ingredients

Pour wet ingredients into dry ingredients, fold lightly till everything is combined

Add sauteed spinach and corn. Add sliced jalapenos. Fold

To this add most of the grated cheese and fold again till cheese gets mixed
 

Pre-heat oven to 180 Deg C. Line a muffin tray with muffin/cup cake liners. Grease them slightly with oil or butter

Spoon muffin mixture into each of the muffin cases
 

Add toasted oats on top. Add grated cheese on top and brush lightly with milk
   

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
 

Lightly cool them and serve with salsa or ketchup