ROSEMARY-ASIAGO MUFFINS (LOW FAT)
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
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.
LOW FAT BANANA MUFFINS
Make and share this Low Fat Banana Muffins recipe from Food.com.
Provided by lil_cook
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F.
- Lightly grease muffin tins or line with paper cups.
- Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
- In a second bowl sift together flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to wet and mix until just combines. Do not over-mix, or.the muffins will be tough.
- Fill muffin cups three-quarters of the way full.
- Mix cinnamon and sugar and sprinkle on to the tops of the muffins to your liking.
- Bake in oven for about 25 minutes.
- A toothpick inserted in the center of the muffins will come out clean when they are cooked.
- Remove from the oven and cool before serving.
Nutrition Facts : Calories 118.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 15.8, Sodium 126.5, Carbohydrate 21.5, Fiber 0.8, Sugar 9.7, Protein 2.3
ROSEMARY, PEAR, AND ASIAGO SCONES
A buttery-rich scone is nothing more than a glorified biscuit-made even more delicious with our sweet and savory twists. Featured on Southern Living's facebook page, Easy, Irresistible Scones -- originally from Southern Living, December 2010.
Provided by KerfuffleUponWincle
Categories Scones
Time 33m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- Stir together first 3 ingredients in a large bowl.
- Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
- Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
- Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
- Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
- Bake at 450° for 13 to 15 minutes or until golden.
Nutrition Facts : Calories 327.1, Fat 22.8, SaturatedFat 14.2, Cholesterol 71.3, Sodium 394.9, Carbohydrate 27.3, Fiber 1.3, Sugar 1.5, Protein 4
BUTTERMILK ROSEMARY MUFFINS
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
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.
EASY GARLIC, ROSEMARY, AND ASIAGO CHEESE DINNER ROLLS
Make and share this Easy Garlic, Rosemary, and Asiago Cheese Dinner Rolls recipe from Food.com.
Provided by Ginger Cook
Categories Breads
Time 1h
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Thaw frozen dinner rolls at room temperature until soft enough to cut, yet still cold.
- Grease a 12-count muffin pan with softened butter or generously spray with nonstick cooking spray. Scatter flour on a plate. Cut each thawed roll in half. Roll each half into a ball and lightly toss in flour, knocking off any excess. Place three dough balls in each greased muffin cup. Cover muffin pan with a piece of plastic wrap that's been sprayed with nonstick cooking spray. Allow to rise for 30 minutes or until doubled in size (do not let rise too much above the top edge of the muffin pan).
- While the rolls are rising, preheat the oven to 350°F. Melt the butter and stir in the garlic powder, salt, and pepper until garlic is dissolved. Gently brush the risen rolls with the garlic butter and evenly sprinkle with the fresh minced rosemary and asiago cheese. Bake for 15 to 20 minutes or until golden brown. Allow to cool in pan for a few minutes before removing to a rack. Serve warm.
Nutrition Facts : Calories 152.2, Fat 5.3, SaturatedFat 2.4, Cholesterol 9.1, Sodium 420.3, Carbohydrate 21.8, Fiber 0.9, Sugar 2.1, Protein 4.4
FABULOUS FIG MUFFINS
Make and share this Fabulous Fig Muffins recipe from Food.com.
Provided by Roosie
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
- In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
- Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
- Gently fold in figs.
- Pour batter into muffin tins, filling about 2/3 full.
- Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
- Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
- -OAMC instructions- Bake as directed and cool completely.
- Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
- To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.
Nutrition Facts : Calories 169.2, Fat 6, SaturatedFat 3.5, Cholesterol 34.8, Sodium 180.8, Carbohydrate 26.3, Fiber 1.2, Sugar 11.6, Protein 3.2
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