Login
Create Account
Savory Herb Corn Muffins
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Cornbread muffins with onion, mushrooms, bell pepper, spinach, and cheese.
-
Main Ingredient
corn muffin mix
-
Category: Quick Breads
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 25 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Calories 228, Total Fat 9g, Sat. Fat 4g, Cholesterol 45mg, Sodium 479mg, Carb. 31g, Dietary fiber 1g, Protein 9g, Calcium 196mg
-
Posted By: cookingmama
-
Posted On: Nov 09, 2013
Number of Servings:
Ingredients:
- 1/2 tablespoons - olive oil
- 1/2 cups - finely diced onion
- 1/2 cups - finely diced mushrooms
- 1/2 cups - finely diced red bell pepper
- 1 cups - chopped fresh spinach
- 1 boxes - corn muffin mix 14-17 oz.
- 1 1/2 cups - grated sharp extra light cheddar
- 1 teaspoons - dried thyme leaves
- 1 teaspoons - dried rosemary leaves crumbled
- 2/3 cups - Cabot 2% plain Greek-style yogurt
- 2 - large eggs
Directions:
Preheat oven to 400 degrees F. Coat insides of 12-count muffin tin with cooking spray.
Heat oil in large skillet over medium-high heat. Add onions, mushrooms, and red peppers and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1-2 minutes longer; set aside.
In a large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs, and reserved vegetables until no dry mixture remains. Fill each muffin cup about 2/3 full.
Bake for 15-20 minutes or until golden brown on top and toothpick inserted into center comes out clean.
Comments