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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 48 |
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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:
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:
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.
2. 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.
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