Spinach-Corn Bread Bites
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
YIELD: 4 dozen.
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, Maryland
Ingredients
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1 package (8-1/2 ounces) corn bread/muffin mix
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1/2 cup grated Parmesan cheese
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1/8 teaspoon garlic powder
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2 eggs
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1/2 cup blue cheese salad dressing
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1/4 cup butter, melted
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/2 cup shredded cheddar cheese
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1/2 cup finely chopped onion
Directions
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1.
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.
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2.
Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 54 calories, 4g fat (1g saturated fat), 15mg cholesterol, 103mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.
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