Joans Gourmet Muffins Recipe
Yield: 10 muffinsRecipe by luhu.jp
Ingredients:
1 cup: Walnut oil,
1 tsp: Baking flour,
1: Egg,
1/2 tsp: Soda,
1 1/2 tbsp: Walnut oil,
1/4 tsp: Salt,
1 cup: All-purpose flour,
6 tbsp: Parmesan cheese, grated
-unbleached,
1/2 tsp: Dried rosemary, crushed
1/4 cup: Whole-wheat flour,
Directions:
Preheat oven to 350 degrees. 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 the flours, baking powder, baking
soda and salt. Add 4 tablespoons of the greated cheese and the
rosemary; blend. Pour buttermilk mixture into center of flour mixture
and mix with fork until blended but still lumby. Spoon mixture into
muffin cups, filling empty cups with water. Top each muffin with
remaining cheese. Place in upper third of oven and bake 20 to 25
minutes. Food Exchanges per serving: 1/2 STARCH/BREAD + 1/2 FAT
EXCHANGE; CAL: 56; CHO: 15mg; CAR: 7g; PRO: 2g; SOD: 103mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master. Submitted By NANCY
OBRION On 01-03-95
Source from luhu.jp
cooking spray. In a small bowl, beat together buttermilk, egg and
oil. In a large bowl, sift together the flours, baking powder, baking
soda and salt. Add 4 tablespoons of the greated cheese and the
rosemary; blend. Pour buttermilk mixture into center of flour mixture
and mix with fork until blended but still lumby. Spoon mixture into
muffin cups, filling empty cups with water. Top each muffin with
remaining cheese. Place in upper third of oven and bake 20 to 25
minutes. Food Exchanges per serving: 1/2 STARCH/BREAD + 1/2 FAT
EXCHANGE; CAL: 56; CHO: 15mg; CAR: 7g; PRO: 2g; SOD: 103mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master. Submitted By NANCY
OBRION On 01-03-95
Source from luhu.jp