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Mini Muffin Spinach and Artichoke Bites

Serves 24 mini muffins

Spinach and artichokes are baked right in to these delicious mini muffins!


  • 4 ounces cream cheese
  • 1 box frozen spinach (10 ounces), thawed
  • 2 cans artichokes, drained and chopped
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 1/2 cups biscuit mix
  • 1 cup milk
  • Nonstick cooking spray


  1. Pre-heat the oven to 350ºF.
  2. Put the cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice.
  3. 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.
  4. 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.