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Mini-Artichoke Cakes
10 min prep time
20 min cook time
10servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Mini-Artichoke Cakes
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.
10 min prep time
20 min cook time
10servings
1 cake
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Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
- In a medium bowl mix together all ingredients.
- Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
Nutrition facts
10 Servings
-
Serving Size
1 cake
- Amount per serving Calories 50
-
Total Fat
2.5g
- Saturated Fat 0.9g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 125mg
-
Total Carbohydrate
4g
- Dietary Fiber 1g
- Total Sugars 0g
- Added Sugars 0g
- Protein 3g
- Potassium 80mg
- Phosphorous 50mg
Ingredients
nonstick cooking spray
1
artichoke hearts (drained and chopped)
1 (14-oz) can
olive oil
1 tbsp
egg whites (slightly beaten)
2
shredded part-skim mozzarella
1/2 cup
Parmesan cheese (freshly grated )
2 tbsp
cornmeal
2 tbsp
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