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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this recipe from my sister, Judy. They are a great side dish for dinner or soup, and are easy to make. These muffins might just convert some non-spinach lovers. If you make these in mini-muffin tins, bake for 10-15 minutes. Ingredients:
8 1/2 ounces jiffy corn muffin mix |
2 eggs |
1/3 cup milk |
10 ounces frozen chopped spinach, thawed and drained |
8 ounces cottage cheese |
2 tablespoons onions, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Spray muffin tin with cooking spray.
3. Combine muffin mix with eggs and milk.
4. Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
5. Fill muffin tins 3/4 full.
6. Bake for 15-20 minutes or until lightly browned.
7. Let muffins sit in pan for 10-15 minutes before removing.
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