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Cheesy Onion Quick Bread
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1 medium onion, chopped
1 teaspoon olive oil
1-1/2 cups reduced-fat biscuit/baking mix
1 egg, lightly beaten
1/2 cup fat-free milk
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
2 teaspoons poppy seeds
1 tablespoon butter
In a small nonstick skillet, saute onion in oil until tender; set aside. Place
biscuit mix in a large bowl. In a small bowl, whisk egg and milk. Stir into the
biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and
poppy seeds. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray.
Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400° for
20-25 minutes or until a toothpick inserted near the center comes out clean and
loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack
to cool completely. Store in the refrigerator.
Yield: 1 loaf.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |