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Low Fat Rosemary Parmesan Muffins


2 1/2 cups sifted cake flour
1 tablespoon sugar
2 tsp. baking Powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tsp. fresh or dried rosemary leaves,
3 tablespoon extra virgin olive oil
1 1/2 cups nonfat plain yogurt, stirred
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Pam a 12 cup muffin tin. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl, stir in the rosemary, add the olive oil and stir until blended. Gently stir in yogurt and 1/4 cup of the cheese, mixing just until moistened, about 20 strokes. Spoon the batter into 12 muffin cups, evenly, and sprinkle with remaining cheese. Bake for 12 to 15 minutes or until wooden toothpick comes out clean. Remove from tin and serve immediately.

Makes 12 muffins

Calories 154 Fat 4.7 g Fiber 1 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.