Posted by: marthabernie | February 24, 2014


I substitute half a cup of creamed or niblets corn for the spinach in this recipe.


Cooking spray

1/2 tablespoon olive oil

1/2 cup finely diced onion

1/2 cup finely diced mushrooms

1/2 cup finely diced red bell pepper

1 cup chopped fresh spinach

1 14 to 17 oz corn muffin mix

6 oz sharp Cheddar, grated (about 1-1/2 cups)

1 tablespoon dried thyme leaves

1 teaspoon dried rosemary leaves, crumbles

2/3 cup 2% plain Greek yogurt

2 large eggs

Preheat oven to 400 degrees F.  Coat inside of 12 hole muffin tin with cooking spray.  Heat oil in large skillet over medium heat.  Add onions, mushrooms and red peppers and cook, stirring often, until tender about 5 minutes.  Add spinach and cook until it wilts.  Then 1 to 2 minutes longer, set aside.

In a bowl, stir together corn muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains.  Fill each muffin cup about 2/3 full.  Bake for 15 to 20 minutes or until golden brown on top and toothpick come out clean.

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