Rosemary Asiago Muffins Low Fat Food

BUTTERMILK ROSEMARY MUFFINS

Buttermilk Rosemary Muffins image

These muffins have a delicate herb flavor that's special alongside any entree. Use fresh rosemary for the best flavor.-Debbi Smith, Crossett, Arkansas

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

2-1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup plus 1 tablespoon shortening
3/4 cup buttermilk
1/4 cup butter, melted

Steps:

In a large bowl, combine the flour, sugar, rosemary, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry). , Turn onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with butter. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 216 calories, Fat 13g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 253mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY-ASIAGO MUFFINS (LOW FAT)

Rosemary-Asiago Muffins (Low Fat) image

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.

Provided by Outta Here

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

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

Steps:

Preheat oven to 400-degrees F.
Spray a 12 cup muffin tin with cooking spray.
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
Stir in the rosemary.
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.
Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
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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