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Herbed Parmesan Muffins -- e-w

Source of Recipe

Adapted from TOH Diabetic Cookbook 2005 � The Sugar Association, Inc.
Herbed Parmesan Muffins -- e-w
Yield: 12

2 c. all-purpose flour
1/2 c. grated Parmesan cheese
1/2 c. chopped fresh basil � or � parsley � or � cilantro leaves
201/2 T. sugar
2 tsp. baking powder
2 tsp. Italian seasoning
1/2 tsp. baking soda
1/8 tsp. salt

1-1/4 c. buttermilk
2-1/2 T. olive oil
2 egg whites

Preheat oven to 400�. Combine the first 8 ingredients in a large bowl. Combine
The remaining ingredients in a small bowl until blended. Stir into flour mixture until just moistened. Spoon batter into nonstick or paper-lined muffin tin cups. Bake 15 to 20 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Remove from pan. Serve warm.

One muffin equals: 140 calories�4 gm fat ( 1 gm saturated)�5 gm protein�20 gm carbohydrate�1 gm fiber�4 mg cholesterol�255 mg sodium +++EXC: 1-1/2 starch�1/2 lean meat +++WWP: 3