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Makeover Rosemary Muffins Recipe
Makeover Rosemary Muffins Recipe photo by Taste of Home

Makeover Rosemary Muffins Recipe

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In this recipe, we created light, full-flavored muffins that accompany any meal beautifully. While we knocked off a hefty amount of saturated fat, calories, sodium and cholesterol from the original, these tasty makeover muffins never let on that they’re healthier. —Marlea Rice Warren, St. Louis Park, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups (12 ounces) reduced-fat plain yogurt
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1 tablespoon Dijon mustard
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped Greek olives
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Nutritional Facts

1 muffin equals 217 calories, 9 g fat (2 g saturated fat), 43 mg cholesterol, 394 mg sodium, 27 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary.
  2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Makeover Rosemary Muffins in Healthy Cooking December/January 2011, p22

Nutritional Facts

1 muffin equals 217 calories, 9 g fat (2 g saturated fat), 43 mg cholesterol, 394 mg sodium, 27 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Makeover Rosemary Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Feb. 18, 2012

More like biscuits than muffins, I found these to be very heavy and dense. If you choose to make these, I would say you might need to play with the amount of soda or wet ingredients. And for goodness sake, do NOT use muffin liners. At least half of the final product stuck to the paper.

MY REVIEW
Reviewed Jan. 5, 2012

These are delicious! I love rosemary so I used fresh and a bit more than called for and even more wouldn't have been bad. The batter was quite thick and dry so I had to add in a bit more milk and I got 18 muffins, not 12. Def would make again for a dinner party as an alternative to plain ole rolls!!

MY REVIEW
Reviewed Jan. 4, 2012

I read the recipe and I salivated. I can't rate it because I haven't made it yet (I very much intend to). This seems to be the perfect starch side (in place of potatoes or rice) for a leg of lamb. Split and buttered (or dry) it will be perfect for dipping into the jus. Just an aside. I feel that the use of salt is unnecessary as the olives and feta will provide that strength. This will cut the sodium. If you're worried about calories just cut or eliminate the sugar. It is a savory side after all.

Once I make it I will rate but I think the rating will be will be high. Thank you Marlea for a great idea!

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