Low Fat Cheese Muffins

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Rosemary and Parmesan cheese make this muffin a satisfying snack or accompaniment to a meal.

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Ingredients

  • 1 C. buttermilk
  • 1 egg
  • 1 1/2 Tbs. vegetable oil
  • 1 C. unbleached all-purpose flour
  • 1/4 C. whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 Tbs. freshly grated Parmesan cheese
  • 1/2 tsp. dried rosemary leaves, crushed

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Directions

Beat together the buttermilk, egg, and oil. In another bowl sift together the flours, baking powder, baking soda, and salt. In another bowl combine the cheese and rosemary, and add this mixture to the flour mixture, reserving about 1 Tbs. for topping the muffins. Pour the liquid mixture into the flour mixture and stir just enough to combine. Pour the batter into 12 lightly oiled muffin cups and sprinkle the reserved cheese mixture on top. Bake in a preheated 400 degree oven for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Yield: 12 muffins 

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