Best Rosemary Asiago Muffins Low Fat Recipes

Asiago Cheese Muffins image

Provided by iewe7726

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg, slightly beaten
1 1/4 cups milk
1/4 cup butter, melted
1 cup asiago cheese, shredded
1/2 cup pepperoni, finely chopped (optional)

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.

Nutrition Facts : Calories 135.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 31.4, Sodium 215.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.8, Protein 3.5

Rosemary-Asiago Muffins (Low Fat) image

Provided by Outta Here

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

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.