Mini Veggie-Packed Spinach and Cheese Muffins
Soft savory muffins bursting with fresh spinach, shredded cheese, and sweet corn, perfect for lunchboxes or snacks. This american-inspired kid friendly ready in about 28 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 24, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup olive oil
- 1 cup, chopped fresh spinach
- 3/4 cup shredded cheddar cheese
- 1/2 cup, thawed frozen corn kernels
- 1/4 cup grated carrot
Instructions
- Step 1: Preheat oven to 375°F and grease or line a mini muffin pan with paper liners.
- Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 3: In a separate bowl, beat 2 large eggs with 1 cup milk and 1/4 cup olive oil until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Step 5: Fold in 1 cup chopped fresh spinach, 3/4 cup shredded cheddar cheese, 1/2 cup thawed corn kernels, and 1/4 cup grated carrot until evenly distributed.
- Step 6: Spoon the batter into the mini muffin cups, filling each about 3/4 full.
- Step 7: Bake for 15-18 minutes until the muffins are golden on top and a toothpick inserted in the center comes out clean.
- Step 8: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Veggie-Packed Spinach and Cheese Muffins take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mini Veggie-Packed Spinach and Cheese Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Mini Veggie-Packed Spinach and Cheese Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Veggie-Packed Spinach and Cheese Muffins for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Veggie-Packed Spinach and Cheese Muffins?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
