Looking for a mini bite to eat? Food Network’s Easy Baking magazine has just the thing for you

You will need:

• Vegetable oil
• 1 8.5-ounce box corn muffin mix (plus required ingredients for this)
• 1/2 cup grated parmesan cheese
• 1/2 cup prepared pesto

Directions:

1. Preheat the oven to 350
2. Brush the vegetable on a 24 cup mini muffin pan
3. Prepare the muffin mix as directed then add the parmesan cheese into it
4. Spoon the batter into the muffin tins, filling eat about 3/4 of the way full
5. Top with small spoonful of pesto
6. Bake until golden, about 15 minutes
7. Let cool then enjoy

Let me know if you are enjoying these Easy Baking recipes and if you want to try out this recipe!

Disclaimer: I do not own this recipe, this recipe is owned by Food Network’s Easy Baking magazine