1/2 cup apricot preserves
1 cup cream cheese, softened
1 (8 ounce) can sliced apricots
1 tablespoon margarine
1 cup sliced green onions
1/2 cup chopped green bell pepper
1/2 cup chopped green olives
1/2 cup chopped red onion
1 teaspoon dried minced green chile pepper
1 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
In a large bowl, mix apricot preserves, cream cheese, apricots, margarine, green onions, green pepper, green olives, red onion, green chile pepper, parsley, basil, salt and pepper. Cover and refrigerate for 2 to 3 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Bake 12 muffins in the preheated oven for 20 minutes. Reduce heat to 450 degrees F (220 degrees C) and continue baking for 5 minutes. After 30 minutes, remove muffins from oven, sprinkle with toppings and leave for one minute to cool completely.
This is pretty good. I used frozen vegetables, grilled chicken, dried beans, and Italian seasoning. I trimmed down on the salt, too. I really liked this recipe--very simple and tasty.