Ingredients
The following ingredients have 24 Servings
- 2 cups baby spinach
- 6 eggs ((lightly beaten))
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup cornmeal ((or all-purpose flour))
- 1/4 cup mild smooth salsa
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Instruction
- Preheat the oven to 375 degrees F and grease a mini muffin tin very well with nonstick spray.
- Roughly cut up the spinach with kitchen scissors or a knife.
- Add spinach to a medium bowl with the rest of the ingredients and stir well to combine.
- Divide among the prepared mini muffin tin, using about 1 tablespoon batter in each cup.
- Bake for 14-16 minutes or until the edges are golden brown and the tops are firm.
- Place the muffin tin on a wire rack and let muffins cool in the tin for 5-10 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.
