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Makeover Rosemary Muffins

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
    1 dozen


  • 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 large eggs, room temperature
  • 1-1/2 cups 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


  • 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.
  • 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.
Nutrition Facts
1 each: 217 calories, 9g fat (2g saturated fat), 43mg cholesterol, 394mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

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  • greg_blood
    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.

  • amsandrew
    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!!

  • vieux
    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!