Mini Muffin Spinach and Artichoke Bites

By linedancer

Spinach and artichokes are baked right in to these delicious mini muffins

Ingredients

• 1 box frozen spinach (10 ounces), thawed
• 4 ounces cream cheese
• 2 cans artichokes (14 ounces each), drained and chopped
• 1 1/2 cups biscuit mix
• 1 cup milk
• Nonstick cooking spray
• 1 cup grated Parmigiano Reggiano cheese

Details

Servings 24
Adapted from rachaelray.com

Preparation

Step 1

Pre-heat the oven to 350ºF.

Put the cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice.

Wring out the thawed spinach in a dishtowel to remove the excess liquid. Place the spinach into a large mixing bowl along with the artichokes, Parmigiano Reggiano, biscuit mix and milk. Combine all the ingredients, then fold in the chopped chilled cream cheese.

Spray a mini muffin tin with nonstick cooking spray, then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes, until puffed and golden in color.