Bring a Mediterranean twist to a classic side with the Cornbread Mediterranean Muffins recipe! Cornbread Mediterranean Muffins feature feta cheese, spinach and more delicious add-ins.
What You Need
Original recipe yields 12 servings
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 lb. fresh mushrooms, chopped
1 cup tightly packed baby spinach leaves, coarsely chopped
1 tub (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
3 slices OSCAR MAYER Turkey Bacon, chopped
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Let's Make It
Heat oven to 400°F.
Prepare muffin batter in medium bowl as directed on package.
Add remaining ingredients; stir just until blended.
Spoon into 12 paper-lined muffin cups.
Bake 15 to 20 min. or until golden brown. Cool slightly.
Purchasing and Storing Mushrooms
Look for mushrooms that are firm and uniform in color, not wet or slimy. To store, remove any plastic wrap from the mushroom package and cover loosely with a paper towel before refrigerating. For maximum freshness, use within 5 days of purchase. Contrary to popular belief, it's perfectly acceptable to rinse your mushrooms under cold running water, especially if the mushrooms will be cooked. They actually absorb very little water during rinsing. Just be sure to pat them dry with a paper towel and use immediately. (Storing after washing can cause the mushrooms to spoil more quickly.) Have some mushrooms that are a little past their prime? Older, blemished mushrooms are perfect for making our Creamy Mushroom Soup.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.