Vegetable-Packed Savory Muffins with Spinach and Sweet Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, savory muffins bursting with finely chopped spinach and sweet corn kernels, perfect for snacks or breakfast with a subtle veggie boost. This recipe, ready in about 35 minutes, turns all-purpose flour, baking powder, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 15 min Cook: 20 min Serves 12 International cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp ground black pepper.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup whole milk and 1/3 cup olive oil until smooth.
  4. Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined.
  5. Step 5: Fold in 1 cup finely chopped fresh spinach, 1 cup sweet corn kernels, 1 cup grated cheddar cheese, 1 tsp minced garlic, and 1 tsp dried oregano until evenly distributed.
  6. Step 6: Spoon the batter evenly into the 12 muffin cups, filling about 3/4 full.
  7. Step 7: Bake for 18-20 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Step 8: Let muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

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