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Spinach artichoke hummus corn muffins are bite sized hummus corn muffins topped with sauteed garlic, spinach, and delicious spinach artichoke hummus. Perfect as a healthy appetizer or vegetarian healthy snack.
This post is sponsored by the good folks at Sabra. Thank you for supporting the brands that support Basilmomma!
If you’re a regular reader of my posts, it’s no secret that I’m a huge fan of hummus, as are my boys. We can scoop it up onto chips for afternoon snacking with no hesitation at all. But my favorite way to eat hummus is in bite sized healthy appetizers, making an Unofficial Meal out of it. I feel good when my boys ask for hummus because it’s packed with fiber and plant-based protein.
What the Heck is an Unofficial Meal??
I’m so glad you asked! ???? An Unofficial Meal is any appetizer or snack that fills you up with real food ingredients, just like a wholesome meal would. There really isn’t a bad time to have an Unofficial Meal, either. Mid morning, after school, post dinner, or really, any time you want a boost of energy!
If you are like me, you might serve healthy spinach artichoke hummus corn muffins as an Unofficial Meal after an especially busy day. A day when you need and want to serve something wholesome, but you’re just too tired to spend much time putting it all together.
Spinach artichoke hummus corn muffins are bite sized. But seriously, because hummus is so filling, just a couple of muffins satisfies my hunger.
The muffins are gluten-free and vegetarian, so they’re a perfect meatless Monday solution, too. If you’re feeding big eaters, make a full meal with the bite sized muffins by serving them with a healthy salad or a bowl of vegetable soup.
I really like corn muffins, but truthfully, a lot of the corn muffin recipes I’ve made aren’t the best. The muffins have been dry, crumbly, and lacking in flavor.
But not these spinach artichoke hummus corn muffins – they are super moist!
I use spinach artichoke hummus in the batter to keep them extra moist and flavorful. Another secret to the moistness is to add creamed corn to the batter. Trust me, it makes a huge difference! To give the muffins even more flavor and to dress them up a bit, garnish the top of them. Just saute 2 cups of fresh baby spinach and a clove of minced garlic in a teaspoon of healthy oil or butter. Place a bit of that on top of the muffins, then add a small dollop of hummus.
Be sure to Pin this recipe so you have it handy. After you’ve made the muffins, I’d love to see photos! Please post them to my Facebook page.
Here’s the recipe for the spinach artichoke hummus corn muffins. Enjoy!
Serving Size 3 muffins
Bite sized corn muffins made with spinach artichoke hummus, then topped with a mixture of sauteed spinach and garlic and a dollop of hummus.
5 minPrep (inc. refrigeration & rest time)
15 minCook Time
20 minTotal Time
Ingredients
-
Dry Ingredients
- 1/2 cup cornmeal
- 1/3 cup gluten-free flour*
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup shredded Parmesan cheese
-
Wet Ingredients
- 1/4 cup Sabra spinach artichoke hummus
- 1 egg
- 1/4 cup creamed corn
- 1 tablespoon grapeseed oil
- 1/4 cup milk
-
For Garnish
- 2 cups baby spinach, sauteed or steamed with 1 clove garlic, minced.
- Sabra spinach artichoke hummus
Instructions
- Heat oven to 400 degrees F.
- Grease the wells of a mini muffin pan with non-stick cooking spray. Set aside.
- Add all dry ingredients to a medium mixing bowl; whisk to combine.
- Add all wet ingredients to a small mixing bowl; whisk to combine.
- Add wet ingredients to the bowl with the dry ingredients and stir to combine.
- Fill 18 wells of the prepared muffin pan 3/4 full with batter. Place pan in the oven and bake for 15 minutes.
- While the muffins are baking, saute baby spinach and garlic in a saute pan.
- After 15 minutes, remove pan from oven and place onto a wire cooling rack for 2 minutes. Remove muffins from the pan and place onto a serving platter. Add a small amount of the spinach and garlic mixture onto the top of each muffin, then top with a dollop of hummus.
- Muffins are best served warm.
Important Notes
* You can use all-purpose flour as a substitute for the gluten-free flour, but the recipe will no longer be gluten-free.
Keep up with Sabra on social media! Find delicious recipe inspiration on their Facebook page, Twitter, Instagram, and Pinterest.
