The Martine Inn Cheese and Spinach Puffs
photo by Chef Edlear
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
36-48
ingredients
- 1 (10 ounce) package frozen chopped spinach
- 1⁄2 cup onion, peeled and chopped
- 2 eggs, beaten
- 1⁄2 cup cheddar cheese, shredded
- 1⁄3 cup bleu cheese salad dressing
- 2 tablespoons butter, melted
- 1⁄4 teaspoon garlic powder
- 1 (8 ounce) package corn muffin mix
- Dijon mustard
directions
- Add onion to frozen spinach; cook as directed on package.
- Drain well, pressing out liquid.
- Add cheese, salad dressing, butter and garlic powder to beaten eggs; mix well.
- Stir in spinach mixture and muffin mix.
- Cover and refrigerate for an hour or until mixture is easy to handle.
- Butter cookie sheets.
- Shape spinach mixture into 1" balls and place on prepared cookie sheet.
- Cover and refrigerate or freeze until serving time.
- To serve, preheat oven to 350°F.
- Uncover balls; bake refrigerated puffs for 12-15 minutes (bake frozen puffs for 18-20 minutes) or until golden brown.
- Serve warm with Dijon mustard.
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Reviews
-
These are delicious! The recipe is clearly written and easy to follow. The combination of the sweet cornbread mix and the blue cheese is great. I chilled the mixture for the full hour as directed, rolled out some of the balls, got distracted and had to re-chill the mixture and finish rolling the next day. They did roll out even easier then. They are very delicate, pretty, and tasty. I froze them right away, and we have been enjoying them at our leisure. Thank you, Molly for sharing this recipe.
RECIPE SUBMITTED BY
Molly53
United States