When my boys were young one of their favorite places to eat was an Italian restaurant where the bread baskets were filled with warm Focaccia bread. Scented with fresh rosemary and dusted with Parmesan cheese, the bread made the meal.
The first time he ate one of my focaccia muffins, my son James said they reminded him of that beloved restaurant. Needless to say, these have since become a family favorite.
Makes 12 servings
3/4 cup chopped onion
1 large egg
1 1/2 cups low-fat buttermilk
3 tablespoons olive oil
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped fresh rosemary
1/2 cup and 1 tablespoon grated Parmesan cheese
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1. Preheat the oven to 400°F. Lightly spray 12 muffin cups with non-stick baking spray.
2. Place onions in microwave-safe bowl. Spray onions lightly with cooking spray and microwave on high for 2 minutes or until soft and translucent. In a medium bowl, whisk together the egg, buttermilk, and olive oil. Add the cooked onions and set aside.
3. In a large bowl, combine the remaining ingredients (flour through garlic powder). Create a well in the center and add the egg mixture. Using a large spoon, stir until the dry ingredients are just incorporated.
4. Spoon the batter evenly into prepared muffin tins, filling each cup two-thirds full.
5. Sprinkle each muffin with ¼ teaspoon of Parmesan cheese. Bake for 18 to 20 minutes or until lightly browned. Cool for 5 minutes before removing from tins. Serve warm.
Marlene Says: These savory muffins add a great twist to the usual bread basket. Try them with 15-Minute Roasted Red Pepper Soup (page 000); Fast Fix Ratatouille (page 000)
or Quick and Easy Garlic Chicken (page 000).
Nutrition Information Per Serving: (1 muffin) | Calories 150 | Carbohydrate 20g (Sugars 3g) | Total Fat 6g (Sat Fat 1.5g) | Protein 6g | Fiber 1g | Cholesterol 20mg | Sodium 240mg | Food Exchanges: 1 Starch, 1 Fat | Carbohydrate Choices: 1 Weight Watcher Freestyle Smart Points: 4
