Mini-Muffins, Spinach & Artichoke

By mona

Ingredients

• 1 10-oz box frozen spinach
• 4 oz cream cheese
• 2 14-oz cans artichokes, drained and chopped
• 1 1/2 cups Bisquick mix
• 1 cup milk
• non-stick spray
• 1 cup grated parmesan

Preparation

Step 1

Preheat oven to 350 deg

Put cream cheese in freezer for 5 minutes then chop into small dice.

Wring spinach dry and mix in bowl with artichokes, Parmagiano, biscuit mix, and milk. Fold in cheese cubes.

Spray muffin tins. Bake for 12-15 minutes.