Rosemary-Asiago Muffins (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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. Ingredients:
2 1/2 cups cake flour, sifted |
1 tablespoon sugar |
2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons fresh rosemary leaves, chopped |
3 tablespoons extra virgin olive oil |
1 1/2 cups nonfat plain yogurt, stirred |
1/2 cup asiago cheese, grated |
Directions:
1. Preheat oven to 400-degrees F.
2. Spray a 12 cup muffin tin with cooking spray.
3. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
4. Stir in the rosemary.
5. 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.
6. Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
7. 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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