Rosemary-parmesan muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sifted cake flour |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Baking Powder |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Fresh or dried rosemary leaves |
| 3 | tablespoons | Extra virgin olive oil |
| 1½ | cup | Nonfat plain yogurt; stirred |
| ½ | cup | Freshly grated Parmesan cheese |
Directions
Preheat oven to 400 degrees. Pam a 12 cup muffin tin. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl, stir in the rosemary, add the olive oil and stir until blended. Gently stir in yogurt and ¼ cup of the cheese, mixing just until moistened, about 20 strokes. Spoon the batter into 12 muffin cups, evenly, and sprinkle with remaining cheese. Bake for 12 to 15 minutes or until wooden toothpick comes out clean. Remove from tin and serve immediately. Makes 12 muffins, 154 calories (28% from fat), 4.7 g. fat, 1 g. fibre.
Posted to EAT-LF Digest by "Jo in Minnesota" <josiem@...> on Jun 12, 1999, converted by MM_Buster v2.0l.