Spinach And Cheese Cupcakes

I found this recipe in a cookbook quite some time ago and copied it, but never tried it until recently. I didn't write the name of the cookbook unfortunately. They made several more than 12 minis for me, but I forgot to write down how many it did make. I really liked these and they make a cute side dish or appetizer.

Spinach And Cheese Cupcakes

Nonstick olive oil spray
1/2 c. bread crumbs or instant potato flakes
1/2 c. chopped onion, frozen or fresh
1 c. refrigerated prepared mashed potatoes
10 oz. frozen chopped spinach, thawed and squeezed dry
1 t. minced garlic, jarred or fresh
1/2 t. salt
1/4 t. freshly ground black pepper
2 c. milk, 2% or whole
2 large or extra-large eggs
1 c. grated Parmesan cheese or shredded Swiss cheese

Preheat the oven to 375°. Coat 12 cups of a mini-muffin tin with oil spray and dust with bread crumbs or instant potato flakes.

Coat a nonstick skillet with oil spray and warm the skillet over medium heat. Add the onions and saute until tender, about 4 minutes.

Combine the sauteed onions, mashed potatoes, spinach, garlic, salt, and pepper. Mix in the milk and eggs until blended and stir in the cheese.

Fill each muffin cup with 2/3 cup of the potato mixture and bake for 25 minutes, until browned and set.