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!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar until well-combined.

Step 3

Stir in the chopped rosemary and grated asiago cheese, distributing them evenly throughout the flour mixture.

Step 4

In a medium bowl, whisk together the buttermilk, egg, olive oil, and water until smooth.

Step 5

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.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(688.4g)

Amount per serving	% Daily Value*
Calories	1590.9

Total Fat 58.8g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 279.5mg	0%
Sodium 3930.1mg	0%
Total Carbohydrate 214.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 25.3g
Protein 55.2g	0%

Vitamin D 192.8IU	0%
Calcium 759.0mg	0%
Iron 12.3mg	0%
Potassium 919.0mg	0%

*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.

Source of Calories

Fat: 32.9%

Protein: 13.7%

Carbs: 53.4%