Frank's Recipes! Low Fat Cheese Muffins

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Low Fat Cheese Muffins

1 cup (250 ml) buttermilk
1 egg
1+1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt
6 tablespoon (90 ml) freshly grated Parmesan cheese
1/2 teaspoon (2 ml) dried rosemary leaves, crushed

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 tablespoon (15 ml) 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 400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Makes 12 muffins.