Spinach-Parmesan Mini Loaves (Or Muffins)

from Family Circle magazine. You can make mini loaves, standard muffins, or mini muffins.

• Ready In: 45 mins
• Yields: 3 mini loaves

Ingredients

• 2  cups all-purpose flour
• 1⁄3 cup  grated parmesan cheese
• 1  tablespoon sugar
• 1  tablespoon baking powder
• 1  teaspoon dried basil
• 1  teaspoon onion powder
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  large egg
• 1 1⁄4 cups milk
• 1⁄3 cup olive oil
• 0.5 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (packed 1/3 cup)
• 1  tablespoon  grated parmesan cheese (optional)

Directions

1. Heat oven to 400°F
2. Spray bottoms of 3 mini loaf pans (5-1/2x3 inches).
3. In large bowl, whisk together flour, cheese, sugar, baking powder, basil, onion powder, salt and pepper.
4. In medium-size bowl, whisk egg, milk and oil until blended; stir in spinach.
5. Make a well in the flour mixture; pour in egg mixture. Fold or stir gently until dry ingredients are just moistened.
6. Spoon 1 cup batter into each mini loaf pan. If desired, sprinkle 1 teaspoon grated Parmesan over each loaf.
7. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
8. Remove pans to wire rack and cool for 5 minutes. Remove bread from pans; cool on rack.
9. NOTE: For muffins, coat bottoms of muffin pans with cooking spray or line with muffin-cup liners. For 12 standard muffins, spoon 1/4 cup batter into each cup. Bake for 20 minutes.
10. For 36 mini muffins, prepare 3 mini muffin pans. Spoon 1 slighty rounded tablespoon batter into each cup. Bake for 15 minutes.