Spinach Corn Muffins

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spinach Corn Muffins to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spinach Corn Muffins, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup fat-free milk
• 2 tablespoons canola oil
• 1 cup chopped fresh spinach
• 3/4 cup shredded reduced-fat
• Cheddar cheese
• 2 jalapeno peppers, seeded and
• chopped*

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt

Step 2: Technique & Execution

In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened

Step 3: Technique & Execution

Fold in the spinach, cheese and jalapenos

Step 4: Technique & Execution

Coat muffin cups with nonstick cooking spray; fill two-third full with batter

Step 5: Technique & Execution

Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean

Step 6: Technique & Execution

Cool for 2 minutes before removing from pan to a wire rack.