Rosemary-Asiago Muffins (Low Fat)

• 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

1. Preheat oven to 400-degrees F.
2. Spray a 12 cup muffin tin with cooking spray.
3. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
4. Stir in the rosemary.
5. 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.
6. Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
7. 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.

cake flour, sugar, baking powder, baking soda, salt, rosemary, extra virgin olive oil, nonfat plain yogurt, asiago cheese

Taken from www.food.com/recipe/rosemary-asiago-muffins-low-fat-199812 (may not work)