Savory Rosemary Muffins

Yield: 6 muffins

Exchanges per muffin:
1 ½ Starch
1 Fat

Per muffin:
Calories 133
Carbohydrate 20.9g
Protein 4.4g
Fat 3.8g
Cholesterol 37mg
Fiber 1.3g
Sodium 74mg


¾ cup all-purpose flour
¼ cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon granulated sugar substitute (such as Sugar Twin)
1 ½ teaspoons minced fresh rosemary
½ cup skim milk
1 tablespoon olive oil
1 large egg, lightly beaten
Vegetable cooking spray
1 tablespoon toasted wheat germ
Fresh rosemary sprig


1. Combine first 6 ingredients in a medium bowl; stir well. Make a well in center of flour mixture. Combine milk, oil, and egg in a small bowl, stirring well. Add flour to mixture, stirring just until dry ingredients are moistened.

2. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle wheat germ evenly over muffins.

3. Bake at 400 degrees F for 18 to 20 minutes or until lightly browned. Garnish with fresh rosemary sprig, if desired.


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