RECIPE

Mini Muffin Spinach and Artichoke Bites

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

Preparation

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.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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