It took our Itty Bitty Bakers team FOUR tries to get this recipe tasting delicious - and now we're popping them like candy! Think Jim-n-Nicks cornbread but with hidden veggies.
Savory Cheese and Veggie Mini Muffins
Makes 40-48 mini muffins
Ingredients:
2 cups flour
3/4 cup of sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1 1/3 cups buttermilk
1 1/2 cups cheddar cheese, grated
1/2 cup feta, crumbled small
1/2 large red or orange bell pepper, finely diced
1/2 cup canned corn kernels, completely drained
2 cups raw baby spinach, finely diced or torn (measure out before dicing)
Directions: 1. Preheat oven to 350F. Grease a mini muffin tray and set aside. 2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt until combined. 3. In a separate, medium mixing bowl, whisk together eggs, buttermilk, cheddar cheese, feta, corn, bell pepper, and spinach. 4. Add the egg mixture into the flour mixture and stir until just combined. 5. Spoon into the prepared baking tray. Place in oven on middle rack and bake for 25-30 minutes until tops are golden and a toothpick inserted into the middle comes out clean. 6. Cool on a wire rack for 5 minutes. Best served warm.
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