Rosemary Asiago Muffins Low Fat Recipes

ASIAGO CHEESE MUFFINS

Steps:

• Preheat oven to 375°F Grease twelve 2 1/2-inch-diameter muffin cups.
• Stir together flour, baking powder, salt and sugar in large bowl. Beat together egg, milk and melted butter in small bowl and pour over flour mixture. Stir to combine, but do not beat. Stir in cheese and pepperoni (if using).
• Spoon batter into muffin tins, filling about 3/4 full. Bake 25 minutes or until muffins are high and golden. Remove to wire rack. Serve warm.

BASIC LOW-FAT MUFFINS

Steps:

• Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
• In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
• Stir.
• In another bowl beat egg whites until fluffy, gradually add milk and oil.
• Add vanilla extract.
• Stir in the flour mixture. Do not overbeat the batter.
• At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
• Fill the muffin cups about 3/4 full.
• Bake in the preheated oven about 25-30 minutes.
• Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.

ROSEMARY-ASIAGO MUFFINS (LOW FAT)

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.