Joan's gourmet muffins

Yield: 10 muffins

Measure Ingredient
1 cup Walnut oil;
1 \N Egg;
1½ tablespoon Walnut oil;
1 cup All-purpose flour; unbleached
¼ cup Whole-wheat flour;
1 teaspoon Baking flour;
½ teaspoon Soda;
¼ teaspoon Salt;
6 tablespoons Parmesan cheese; grated
½ teaspoon Dried rosemary; crushed

Preheat oven to 350 degrees. Coat 20 mini-muffin cups with non-stick cooking spray. In a small bowl, beat together buttermilk, egg and oil. In a large bowl, sift together the flours, baking powder, baking soda and salt. Add 4 tablespoons of the greated cheese and the rosemary; blend. Pour buttermilk mixture into center of flour mixture and mix with fork until blended but still lumby. Spoon mixture into muffin cups, filling empty cups with water. Top each muffin with remaining cheese. Place in upper third of oven and bake 20 to 25 minutes. Food Exchanges per serving: ½ STARCH/BREAD + ½ FAT EXCHANGE; CAL: 56; CHO: 15mg; CAR: 7g; PRO: 2g; SOD: 103mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-03-95

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