Mini-Artichoke Cakes
![Mini-Artichoke Cakes](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/Recid_364_Mini-Artichoke_Cakes_MG_9704-Edit-%28ZF-5661-35964-1-063%29_02282018_1416858894.jpg)
Summary
These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 10 Servings
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- Serving size
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1 cake
Ingredients
Ingredients
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nonstick cooking spray
- 1
- 1
-
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artichoke hearts (drained and chopped)
- 1 (14-oz) can
- 1 (14-oz) can
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olive oil
- 1 tbsp
- 15 g
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egg whites (slightly beaten)
- 2
- 2
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shredded part-skim mozzarella
- 1/2 cup
- 118 g
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Parmesan cheese (freshly grated )
- 2 tbsp
- 30 g
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cornmeal
- 2 tbsp
- 30 g
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Directions
Directions
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Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
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In a medium bowl mix together all ingredients.
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Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.