Subject: Low-Fat Cheese Muffins
From: Unicorn (unicorn@indenial.com)
Date: Sat May 13 2000 - 03:12:52 EDT
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F O O D F U N N Y
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Here's a food funny from reader KT Tavulares and Abby the black
lab/collie:
A guy was cleaning his attic when he found an old lamp. It was pretty
dusty, so he got a cloth and was shining it up when POOF! out popped
a genie. The genie thanked the guy and said "Dear kind sir, as a
token of my gratitude, I grant you three wishes."
"Awesome," the guy said. "I wish to be richer than Bill Gates."
POOF! The guy was a multi-billionaire.
"Wow, that's great! For my second wish I'd like to own a fleet of
different colored Lambourghinis." POOF! He had a jazzy sports car in
every color of the rainbow.
"Hey, thanks, Genie! For my third wish, I'd like to be desired by
women all over the world!" POOF! He turned into a box of chocolates.
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T O D A Y ' S R E C I P E
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Try these muffins the next time you need an alternative to sweet
muffins for the breakfast or brunch table.
Low-Fat Cheese Muffins
1 cup (250 ml) buttermilk
1 egg
1+1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
6 Tbs (90 ml) freshly grated Parmesan cheese
1/2 tsp (2 ml) dried rosemary leaves, crushed
Beat together the buttermilk, egg, and oil. In another bowl sift
together the flours, baking powder, baking soda, and salt. In another
bowl combine the cheese and rosemary, and add this mixture to the
flour mixture, reserving about 1 tablespoon (15 ml) for topping the
muffins. Pour the liquid mixture into the flour mixture and stir just
enough to combine. Pour the batter into 12 lightly oiled muffin cups
and sprinkle the reserved cheese mixture on top. Bake in a preheated
400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in
the center comes out clean. Cool on a wire rack. Makes 12 muffins.
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