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
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- 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 : Calories 217 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 394mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
TOMATO SPICE MUFFINS
I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist.
Provided by Taste of Home
Time 45m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO ROSEMARY MUFFINS
Make and share this Tomato Rosemary Muffins recipe from Food.com.
Provided by CURLEYBERLEY
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
- Make a well in center of dry ingredients.
- Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
- Stir just until moistened.
- Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
- Bake at 350 for 15 minutes or until lightly browned.
- Remove from pan.
- To make 12 regular size muffins, bake 20-24 minutes. These freeze well.
Nutrition Facts : Calories 311.8, Fat 15.6, SaturatedFat 3.4, Cholesterol 43, Sodium 388, Carbohydrate 35.2, Fiber 1.3, Sugar 5.3, Protein 7.9
SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY
Make and share this Savoury Muffins With Feta Cheese, Onion and Rosemary recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Quick Breads
Time 45m
Yield 24 muffins, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- You will need a 12 hole mini-muffin tin.
- Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
- Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
- Pre-heat the oven to gas mark 6/400F/200°C.
- Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
- In another bowl beat the egg, then add in the milk and give it a good whisk again.
- Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
- Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
- Arrange the muffin cases into the muffin tins them spoon the mixture into them.
- You may even spoon the mixture straight into the tins but they will have to be well-greased.
- Beat the second egg and brush the muffin tops with it.
- Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
- Remove the muffins from the tins and serve immediately.
BAKED TOMATOES WITH ROSEMARY AND GARLIC
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees
- Cut the tomatoes in half lengthwise.
- Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams
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