Spinach-Corn Bread Bites
These savory, tasty appetizers have been very popular when I have served them. The recipe makes a bunch but there are always none left!—Laura Mahaffey, Annapolis, Maryland48 ServingsPrep: 25 min. Bake: 15 min./batch
Ingredients
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon garlic powder
- 2 eggs
- 1/2 cup blue cheese salad dressing
- 1/4 cup butter, melted
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped onion
Directions
- In a large bowl, combine the muffin mix, Parmesan cheese and garlic
- powder. In another bowl, whisk the eggs, salad dressing and butter;
- stir into dry ingredients just until moistened. Fold in the spinach,
- cheddar cheese and onion.
- Fill greased miniature muffin cups two-thirds full. Bake at 350°
- for 12-14 minutes or until a toothpick inserted near the center
- comes out clean. Cool for 5 minutes before removing from pans to
- wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.
Nutrition Facts: 1 muffin equals 54 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 103 mg sodium, 4 g carbohydrate, trace fiber,