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 tsp (5 ml) baking powder

1/2 tsp (2 ml) baking soda

1/4 tsp (1 ml) salt

6 Tbs (90 ml) freshly grated Parmesan cheese

1/2 tsp (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.



Bon appetit from the Chef and staff at World Wide Recipes

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