Spinach, Corn Muffins

Spinach, Corn Muffins

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About this recipe: These muffins are just great for when you want a healthy, high veggie, high fibre snack. Great for breakfast, in lunch boxes or even as a chai time snack.

Brenda Houghton

Serves: 16 

  • 100 g squash or sweet potatoes, peeled and chopped
  • 100 g turai, grated
  • 250 g onions, grated
  • 100 g red capsicum pepper, finely diced
  • 100 g spinach, shredded, or broccoli, finely chopped
  • 100 g canned sweetcorn, drained
  • 75 ml vegetable oil, plus extra for greasing
  • 225 g reduced-fat Cheddar cheese
  • Salt and black pepper
  • 225 g self-raising white flour, sifted
  • 4 eggs

Prep:30min  ›  Cook:25min  ›  Extra time:20min cooling  ›  Ready in:1hr15min 

  1. Steam the squash or sweet potatoes for 10-15 minutes until tender. Mash and set aside. Meanwhile, heat the oven to 180°C and lightly grease 16 muffin tins.
  2. Place the turai, onions, red pepper, spinach or broccoli and sweetcorn in a mixing bowl with the oil, grate the cheese in and season to taste. Fold the flour in, then the mashed squash or sweet potatoes.
  3. Whisk the eggs until frothy, then fold them into the vegetable mixture and spoon it into the muffin tins. Bake the muffins for 20-25 minutes until slightly risen and browned.
  4. Let the muffins cool thoroughly before removing them from the tins.

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