Best Spinach Parmesan Loaves Or Muffins Recipes

SPINACH CHEDDAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
• Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
• Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees F.
• Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
• Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

SPINACH CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
• Place the spinach, applesauce, sugar, oil, vanilla extract and egg in a food processor and puree. Combine the flour, baking powder, baking soda and salt in a separate bowl. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet ingredients until combined.
• Scoop the batter into the greased mini muffin pan, filling each cup two-thirds of the way. Bake for 12 minutes. Let cool completely, then serve or freeze.
• To freeze for later, place cooled muffins on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

SPINACH LOAF

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
• Place the eggs and milk in a large bowl. Add the bread and stir to combine.
• Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
• Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

SPINACH-PARMESAN MINI LOAVES (OR MUFFINS)

Steps:

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

PARMESAN CREAMED SPINACH

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms and onion in butter and oil until tender. Add the garlic, salt and pepper; cook 1 minute longer., Add spinach and cream cheese; cook and stir until cream cheese is smooth and spinach is wilted. Sprinkle with cheese.

BLUE CHEESE, SPINACH MEAT LOAF MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray.
• Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SPINACH-PARMESAN LOAVES OR MUFFINS

Steps:

• Heat oven to 400°. Spray bottoms of 3 mini loaf pans (5½ x 3 inches).In a large bowl, whisk together flour, cheese, sugar, baking powder, basil, onion powder, salt, and pepper.In a medium size bowl, whisk egg, milk, and oil until blended. Stir in spinach. Make a well in the flour mixture pour in egg mixture. Fold or gently stir until dry ingredients are moistened.Spoon 1 cup of batter into each pan. Sprinkle 1 teaspoon grated parmesan over each. Bake at 400° for 24 to 30 minutes or until toothpick comes out clean.Remove pans to wire rack to cool for 5 minutes. Run a metal spatula around edges. Remove bread cool on rack. Cut each loaf into 10 slices.MUFFINS: Coat bottoms of muffin pans with cooking spray or line with muffin liners. For 12 standard muffins, spoon ¼ cup batter into each prepared muffin cup. Bake at 400° for 20 minutes. For 36 mini muffins, prepare 3 mini mufifn pans. Spoon 1 slighlty rounded tablespoon of batter into each prepared cup. Bake at 400° for 15 minutes.