Hot Lunch Wagon: Spinach Souffle’ Muffin Meal

Our hot lunch wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Spinach Souffle Muffin Meal.

Hot Lunch Wagon: Spinach Souffle Muffin Meal

1 ½ cups self-rising flour or 1 ½ cups all-purpose flour plus 2 teaspoons baking powder and ¼ teaspoon salt

¾ cup yellow cornmeal

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup ( 4 ounces) grated cheddar cheese

2/3 cup buttermilk 

¼ cup vegetable oil

4 eggs, separated

¼ cup sugar

  • Preheat the oven to 375 degrees F.  Coat 12 cups of a standard muffin tin with nonstick baking spray
  • Put the flour, cornmeal, spinach, cheese, buttermilk, oil and egg yolks in the bowl of a mixer. Blend until ingredients are completely mixed.
  • Whip the egg whites until soft crests form.  Gradually add the sugar, beating until stiff crests form.  Fold the beaten whites into the spinach mixture.
  • Spoon the batter evenly into the muffin cups (cups will be very full).  Bake for 17 to 20 minutes, or until a toothpick placed in the center appears clean.  Cool 1 minute, then remove from pan.  Serve warm or at room temperature.

HINT:  Instead of buttermilk, you can substitute 2 teaspoons vinegar or lemon juice mixed into 2/3  cup milk.  Let stand 5 minutes before adding to batter.

STORAGE: These muffins will keep in the refrigerator for 3 days.

You can carry your hot lunch in a heated lunch tote.


Hot Lunch Chef