Rosemary-parmesan Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Sifted cake flour |
| 1 | T | Sugar |
| 2 | t | Baking Powder |
| 3/4 | t | Baking soda |
| 1/2 | t | Salt |
| 2 | t | Fresh or dried rosemary |
| leaves | ||
| 3 | T | Extra virgin olive oil |
| 1 1/2 | c | Nonfat plain yogurt, stirred |
| 1/2 | c | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
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 1/4 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@tekstar.com> on Jun 12, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2244
Calories From Fat: 578
Total Fat: 66g
Cholesterol: 193.7mg
Sodium: 6454.5mg
Potassium: 646.4mg
Carbohydrates: 291.6g
Fiber: 6g
Sugar: 15.6g
Protein: 112.8g