Rosemary-Asiago Muffins (Low Fat)
Recipe: #11650
December 29, 2013
"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."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (66.2 g)
- Calories 161.8
- Total Fat - 4.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 3.2 mg
- Sodium - 288.6 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 2.7 g
- Sugars - 7 g
- Protein - 5.9 g
- Calcium - 154.6 mg
- Iron - 1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400-degrees F. Spray a 12 cup muffin tin with cooking spray.
Step 2
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
Step 3
Stir in the rosemary.
Step 4
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.
Step 5
Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
Step 6
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.
Tips
- Cake flour
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