What happens when you take corn muffins and combine them with spinach artichoke dip? Spinach Artichoke Corn Muffins!
When it comes to comfort foods, we’re all about taking classics and mixing them up, especially in mini form. We’ve shown you mini deep dish pizzas, mac and cheese muffins and grilled cheese kebabs, and we’re super excited about this latest hack. Best of all, the base for this corn muffin recipe is perfect for improvising with any ingredients you’ve got.
Ingredients (makes 24 mini muffins)
– 1 cup flour
– 1 cup corn meal
– 1 tbsp sugar
– 1/2 teaspoon salt
– 1/2 cup parmesan cheese
– 1 cup white cheddar cheese
– 1 1/2 cup milk
– 2-3 eggs
– 1 tbsp melted butter
– 1/4 cup low fat mayonnaise
– 1 cup spinach
– 1 can artichoke hearts
Preheat the oven to 400 degrees F and gather your ingredients.
Mix up dry ingredients (flour, corn meal, sugar, salt, cheese) in a bowl.
Mix wet ingredients (milk, eggs, butter, mayo) in a separate bowl, and then add to the dry mix. The top secret moistness trick in this muffins is definitely the mayo. It makes it easy to make your muffins golden brown on the outside but not too dry on the inside.
Chop up spinach and artichokes. You can also use a food processor or Magic Bullet to get things really well-diced.
Add the veggies to the batter and mix well.
Grease your muffin pan with olive oil (or any oil) and fill your pan with batter.
Bake for 15 minutes. Let cool and serve!
Of course, we think these muffins look particularly fetching on a ceramic platter.
They’re also great for bringing to a potluck, housewarming, or New Year’s morning recovery brunch.
What are your favorite hacks on comfort foods? Got tricks for the perfect hangover breakfast? Talk to us in the comments below.