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JOAN'S GOURMET MUFFINS

Source of Recipe

Diabetic Gourmet Magazine


Recipe Introduction

Nutritional Information Per Serving: Calories: 56, 15 mg Cholesterol, 7 g Carbohydrate, 2 g Protein, 103 mg Sodium, 2 g Fat Diabetic Exchanges: 1/2 Starch/Bread, 1/2 Fat Serves: 10 (2-muffin) servings Source: "Light and Easy Diabetes Cuisine" by Betty Marks

List of Ingredients

- 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






Recipe

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.