Me and breakfast are not good friends. I never want breakfast until a good hour or so after I wake up, but I wake up STARVING and that’s not at all hyperbole as I am hypoglycemic and eat pretty much every three hours or so when I’m awake. That most quick breakie options are either really bleak (oatmeal? *shudders*) or sugary and, in case you haven’t noticed, sweets are not at all my jam, doesn’t help.
I know, you’re all screaming “muffin tin frittatas!” and “mini-quiches!”, but I also have a weird relationship with eggs and I find those things don’t hold up well as they become either rubbery or sloppy after freezing or a day or two of refrigeration and I have tried at least 397565 different recipes for them. That might be a bit hyperbolic.
I believe I have come upon a winner, though. It’s basically me riffin’ on my cornbread recipe, but I amped up the eggs and veg a whole bunch and made it into muffins that are nutritious, delicious, filling and things I want to put in my mouth first thing in the morning.
I was almost nervous to try one this morning because they came out looking and smelling so perfect: they got nice and tall and a little crispy on the outside, but felt light for what they are, which is a good fluffiness indicator. And they were ALL of that. I’m so pleased.
I will definitely be using the basics and coming up with oodles more flavour combinations for these guys, but here’s the recipe for what I made yesterday.
Advance warning: This is not a job for an electric mixer because it will turn your veg and cheese into goo. Just use a spatula and some elbow grease to do the mixing. It’s not a lot, I promise.
Makes 12 large muffins.
What you need:
- 1 1/4 cups of cornmeal
- 3/4 cup of all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp ground cumin
- 2 cups cheddar, cut into small cubes
- 1 lb spinach
- 3 red peppers
- 1 red onion
- 1 jalapeno
- 1 cup cilantro
- 1 can corn
- 6 eggs, lightly beaten
- 1 cup buttermilk
- 1/4 cup oil
What you do:
- In a large mixing bowl, combine all of the dry ingredients (cornmeal thru cumin).
- Add the cheese to the dry ingredients and toss until well-combined.
- Finely chop all of the veg, except the corn. I use my food processor for this and do it in batches.
- Add the veg to the dry ingredient/cheese mixture and toss until well-combined.
- In another bowl, stir wet ingredients together until just mixed.
- Slowly stir the wet combo into the dry/veg/cheese combo until well-combined.
- Preheat oven to 375 (see note below about cooking temps).
- Grease your muffin tins.
- Spoon muffin batter equally among the cups and bake for 25 minutes or until an inserted toothpick comes out clean.
- Let rest/cool 10 minutes before serving.
I typically stay away from convection for baked goods, but I accidentally baked these on convection and they turned out perfectly. I think the moisture content is high enough that they won’t dry out as some baked goods might.
Consider roasting your spinach before adding it to the batter. Roasting condenses it a bunch, making it easier to combine with the rest of the ingredients. It also gives it a deeper flavour.