Although this recipe makes a big batch, I never have any leftovers. The appetizers are just that popular!
—LAURA MAHAFFEY ANNAPOLIS, MD
PREP: 25 MIN. • BAKE: 15 MIN./BATCH • MAKES: 4 DOZEN
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
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 chopped 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.
PER SERVING 1 bite equals 54 cal., 4 g fat (1 g sat. fat), 15 mg chol., 103 mg sodium, 4 g carb., trace fiber, 2 g pro. Diabetic Exchange: 1 fat.