Saturday, March 20, 2010

Spinach Corn Muffins

1 cup cornmeal
1 cup all-purpose flour
2 tsp brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup yogurt
2 tablespoons olive oil

1 cup chopped spinach, cooked and drained (frozen also works well in this recipe)
3/4 cup Cheddar cheese

Preheat the owen at 350 F.
In a mixing bowl, combine dry ingredients. In another bowl, beat the egg, yogurt and oil; stir into dry ingredients until moistened. Gently fold in the spinach and cheese.
Grease muffin cups; fill them with batter. Bake for about 20 minutes or until a toothpick comes out clean. Serve warm or at room temperature.

Makes 12 muffins.