Corn muffins with spinach and cheese

Snack muffins based on corn grits, with hard cheese and spinach - a wonderful snack and replacement for bread for the first and second courses. The recipe is very successful - corn muffins are soft, slightly moist, porous, fragrant and unrealistically delicious!

Ingredients

• Hard cheese - 100 g
• Spinach (fresh or frozen) - 40 g
• Sour cream 10% fat - 250 g
• Wheat flour - 130 g
• Corn grits (fine) - 80 g
• Vegetable oil - 60 ml
• Egg - 1 pc.
• Baking powder - 2 teaspoons
• Salt - to taste

Directions

1. Prepare the necessary ingredients.
2. Fresh spinach can be used in place of frozen spinach.
3. Frozen spinach must first be thawed and squeezed out of the liquid. If the spinach is fresh, rinse, pat dry and finely chop.
4. Cupcakes cook very quickly, so it is better to turn on the oven in advance to warm up to 180 degrees.
5. In a deep bowl, combine sour cream, vegetable oil, egg and salt.
6. Mix with a whisk until smooth.
7. In another bowl, mix flour, cornmeal and baking powder.
8. Pour the dry ingredients mixture into the egg and sour cream mixture.
9. Knead a homogeneous dough. It will get pretty thick.
10. Add chopped spinach to the dough.
11. Grate the cheese on a coarse grater and also add to the dough.
12. Mix thoroughly.
13. Divide batter into cupcake liners, filling each cavity about 2/3 full. I used silicone molds, any other is better to grease with vegetable oil and sprinkle with flour. I made 12 cupcakes in total.
14. Bake the corn muffins in an oven preheated to 180 degrees for about 20-25 minutes.
15. Transfer the finished cupcakes from the molds to the wire rack and cool until warm (they are not as tasty when cold as when they are warm).
16. Corn muffins with spinach and cheese are ready to serve.
17. Bon appetit!