Prep 1 hr 30 mins
Cook 20 mins
Found this in a Betty Crocker Low-fat, Low-cholesterol cookbook at the library. I haven't tried this yet.
- 2 1⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons parmesan cheese, grated
- 1 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water (120 degrees to 130 degrees)
- 2 egg whites
- 2 tablespoons vegetable oil
- Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl.
- Cover and let rise in warm place about 30 minutes or until doubled in size.
- Spray 12 medium muffin cups with nonstick cooking spray. Stir down batter, beating about 25 strokes.
- Divide batter among muffin cups. Let rise uncovered 20-30 minutes or until batter rounds over tops of cups.
- Bake in preheated 400 degree oven for 15-20 minutes or till golden brown.
We thought these were nice, though the flavors were very light, and and thought a little more cheese was needed. We did enjoy them, though as they were nice and fluffy. Made for Rookie tag.
I do not like going against the majority here, but these did not work out for us. They were too bland, and we could not taste the pepper or parmesan cheese at all. However, these are very easy to make, so I encourage others to make these and adjust the seasonings to suit their family's taste preferences.
Yum! These were very good and surprisingly easy, and as Annacia said they are quite light and fluffy! I used 1/2 ww pastry flour and 1/2 white wheat flour, and I omitted 1 tablespoon of oil. I can't complain at all, and my family agreed! Thanks for posting! Made for 123 hits.