Spinach Corn Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup fat-free milk
• 2 tablespoons canola oil
• 1 cup chopped fresh spinach
• 3/4 cup shredded reduced-fat cheddar cheese
• 2 jalapeno peppers, seeded and chopped

1. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and jalapenos.
2. Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400u0b0 for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack.

cornmeal, flour, brown sugar, baking powder, salt, egg, milk, canola oil, fresh spinach, cheddar cheese, peppers

Taken from www.tasteofhome.com/recipes/spinach-corn-muffins/ (may not work)