| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Sifted cake flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Baking Powder |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Fresh or dried rosemary leaves |
| 3 |
tb |
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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