Savory Herb Corn Muffins Tell a Friend

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Savory Herb Corn Muffins 6 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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
    Cook Time: 25 min


    Calories 228, Total Fat 9g, Sat. Fat 4g, Cholesterol 45mg, Sodium 479mg, Carb. 31g, Dietary fiber 1g, Protein 9g, Calcium 196mg


    adapted from

    Posted By:


    Posted On:

    November 9, 2013

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    1. MC says:

      Made these last week with some soup; they were out of this world fabulous. Substituted sour cream for yogurt since I did not have any on hand; worked just fine.

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