Servings: 15
Calories: 81.4kcal
Equipment
- cupcake tins
- foil cupcake liners
- mini food processor
- mixing bowl
- measuring cups and spoons
- spatula
- Wooden spoon
- cooling rack
Ingredients
- 2½ c King Arthur 00 pizza flour
- ½ c plain non fat yogurt
- 5 egg whites OR 3 whole eggs
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 6½ g fresh basil leave
- 3 tbsp grated Romano cheese, Parmesan can be used instead.
- 2 large cloves of garlic, use 3 if small or medium
- ¾ c water
Instructions
- Preheat the oven to 350℉.
- Place foil liners into 15 cupcake wells in cupcake tins.
- Rinse and dry the fresh basil leaves.
- Place the fresh basil leaves, garlic cloves and Romano cheese into the bowl of a mini food processor. Pulse until the mixture resembles course crumbs.
- Place the King Arthur 00 flour, baking powder, baking soda, salt and basil, garlic & Romano mixture into a mixing bowl. Use a fork or wooden spoon to combine the dry ingredients together.
- Add the egg whites, yogurt and water to the dry ingredients. Use a wooden spoon or whisk to combine the dry and wet ingredients together until you have a uniform batter.
- Use a large cookie scooper and place a scoop of muffin batter into each foil lined cupcake well in the tins. There should be enough batter to fill 15 cupcake wells.
- Place the muffins into the oven and bake at 350℉ for 20-22 min. I checked them at 19 min. and cooked them an additional 2 min. They are done when the top springs back when lightly pressed or a toothpick inserted in the middle comes out clean.
- Remove the muffins from the oven when done. Allow them to sit in the tins for 5-10 min. Transfer them to a cooling rack and allow them to cool to room temperature
- You can serve them warm or at room temperature. Refrigerate or freeze thoroughly cooled leftover muffins for later use. They are good plain or spread with I Can't Believe It's Not Butter Light or a similar spread.
Notes
You can use Romano or Parmesan cheese. I prefer the more robust flavor of Romano.
I use egg whites because the hubby is a cardiac patient. You can substitute 3 whole eggs for the 5 egg whites if cholesterol is not an issue for you.
I prefer plain non-fat yogurt but you ca use Greek yogurt instead. If your batter is a tad too thick with the Greek yogurt just add more water a tbsp at a time until you have a batter consistency.
You can use all purpose flour in stead of the King Arthur 00 pizza flour but it will increase the points per muffin. 2.5 c of King Arthur 00 flour is 20 pt vs. 32 pt for all purpose flour.
Nutrition
Serving: 1muffin | Calories: 81.4kcal | Carbohydrates: 14.8g | Protein: 3.9g | Fat: 0.7g | Saturated Fat: 0.2g | Sodium: 276mg | Fiber: 2.7g | Sugar: 0.8g
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