Rosemary Asiago Muffins Low Fat
Elevate your snack game with these flavorful and guilt-free Rosemary Asiago Muffins, a low-fat delight that's perfect for any time of day. These golden, tender muffins blend the earthy aroma of fresh rosemary with the sharp, nutty notes of Asiago cheese, making them a savory treat that's as nutritious as it is delicious. Featuring a mix of all-purpose and whole wheat flour, these muffins strike the perfect balance between hearty texture and light, fluffy perfection. Made with low-fat buttermilk and a touch of olive oil, they keep things light while delivering a rich, bakery-quality taste. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or as a savory complement to soups and salads. Best of all, they’re perfect for a crowd, making 12 muffins that everyone will love. Enjoy them warm, straight from the oven, and let the irresistible combination of rosemary and Asiago brighten your day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1.5 tablespoons Fresh rosemary, finely chopped
- 0.5 cups Asiago cheese, finely grated
- 1 cups Low-fat buttermilk
- 1 large Egg
- 2 tablespoons Olive oil
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar until well-combined.
Stir in the chopped rosemary and grated asiago cheese, distributing them evenly throughout the flour mixture.
In a medium bowl, whisk together the buttermilk, egg, olive oil, and water until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold everything together using a spatula, being careful not to overmix. The batter should be slightly lumpy, but no dry flour should remain.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 26.9 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 646 mg | 50% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
