JOAN'S GOURMET MUFFINS
Source of Recipe
"Light and Easy Diabetes Cuisine" by Betty Marks
Exchanges
Serves: 10 (2-muffin) servings
- 1 cup buttermilk
- 1 egg
- 1-1/2 tablespoons walnut oil
- 1 cup unbleached all-purpose flour
- 1/4 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried rosemary, crushed
Preheat oven to 350 degrees F. Coat 20 mini-muffin cups with
non-stick cooking spray.
In a small bowl, beat together buttermilk, egg and oil.
In a large bowl, sift together flours, baking powder, baking
soda and salt. Add 4 tablespoons of the grated cheese and the rosemary; blend. Pour buttermilk mixture into center of flour mixture and mix with a fork until blender but still lumpy.
Spoon mixture into muffin cups, filling empty cubs with water. Top each muffin with remaining cheese. Place in upper third of oven and bake 20 to 25 minutes, until muffins are golden.
Nutritional Information Per Serving: Calories: 56, 15 mg Cholesterol, 7 g Carbohydrate, 2 g Protein, 103 mg Sodium, 2 g Fat ++++ Exchanges: 1/2 Starch/Bread, 1/2 Fat
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