Samuel Nixon
@snixon
Spinach Artichoke Cornbread Muffins
These Spinach Artichoke Cornbread Muffins are a delightful blend of savory flavors, combining the richness of cheddar cheese with the freshness of spinach and artichokes. Perfect as a side dish or a snack, these muffins are easy to make and sure to please everyone at the table.
Details
- Meal Type:snack
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:11
- Views:8
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings12
Ingredients
- 1 cup
- 1 cup
- 1/4 cup
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 cup
- 1/2 cup
- 1/2 (14 ounce) can
- 1/3 cup
- 1, lightly beaten
Cooking Instructions
Follow our step-by-step guide on how to make Spinach Artichoke Cornbread Muffins.
Step 1
Begin by preheating your oven to a cozy 400°F (200°C) and prepare a 12-cup muffin tin with paper liners for easy cleanup.
Step 2
In a spacious mixing bowl, blend together all-purpose flour, cornmeal, sugar, baking powder, baking soda, and a pinch of salt, creating a dry base for your delightful muffins.
Step 3
In another bowl, combine shredded Cheddar cheese, fresh spinach, broken artichoke hearts, milk, and a lightly beaten egg, stirring until the ingredients are harmoniously mixed.
Step 4
Gently fold the wet mixture into the dry ingredients, taking care not to overmix; a few lumps are perfectly fine.
Step 5
Spoon the vibrant batter into the muffin tin, filling each cup about two-thirds full to allow for a lovely rise.
Step 6
Place the tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center emerges clean, signaling that your muffins are ready.
Step 7
Once baked, let them cool in the tin for a few moments before transferring them to a wire rack, where they will cool completely, filling your kitchen with an irresistible aroma.
Step 8
Enjoy these savory muffins as a delightful snack or a perfect addition to any meal.