Corn Muffins with Spinach and Cheese

Snack muffins based on corn grits with hard cheese and spinach are a great snack and a replacement for bread for the first and second courses. The recipe is very successful – corn muffins are soft, slightly moist, porous, fragrant, and incredibly tasty!

Cook: 40 min.

Servings: 12

Ingredients

Directions

You can use fresh spinach instead of frozen spinach.
Frozen spinach must first be defrosted and squeezed out of the liquid. If the spinach is fresh, rinse, dry, and chop finely.
Cupcakes are cooked very quickly, so it is better to turn on the oven in advance to heat up to 180 degrees.
Combine sour cream, vegetable oil, egg, and salt in a deep bowl.
Whisk until smooth.
In another bowl, combine flour, corn grits, and baking powder.
Pour the dry ingredients mixture into the sour cream and egg mixture.
Knead to a homogeneous dough. It will turn out to be quite thick.
Add chopped spinach to the dough.
Grate the cheese on a coarse grater and also add to the dough.
Mix thoroughly.
Divide the dough into muffin tins, about 2/3 filling each well. I used silicone molds, it is better to grease any others with vegetable oil and sprinkle with flour. I got 12 cupcakes in total.
Bake the corn muffins in an oven preheated to 180 degrees for about 20-25 minutes.
Transfer the prepared muffins from the molds to the wire rack and cool until warm (they are not as tasty when cold as when warm).
Corn muffins with spinach and cheese are ready to serve. Bon Appetit!

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