Rosemary-Asiago Muffins (Low Fat)
Because of the low fat content in these, you must USE ONLY CAKE FLOUR or these will be tough! Adapted from a Beatrice Ojajangas recipe.
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READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄2
- 1tablespoon sugar
- 2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 1⁄2teaspoon salt
- 2
- 3tablespoons extra virgin olive oil
- 1 1⁄2
- 1⁄2
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DIRECTIONS
- Preheat oven to 400-degrees F.
- Spray a 12 cup muffin tin with cooking spray.
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
- Stir in the rosemary.
- Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes.
- Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
- Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.
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