Rosemary-Asiago Muffins (Low Fat) - cooking recipe

Ingredients

2 1/2 cups cake flour, sifted
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons fresh rosemary leaves, chopped
3 tablespoons extra virgin olive oil
1 1/2 cups nonfat plain yogurt, stirred
1/2 cup asiago cheese, grated

Preparation

Preheat oven to 400-degrees F.
Spray a 12 cup muffin tin with cooking spray.
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
Stir in the rosemary.
Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes.
Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.