Favorite Focaccia Muffins

By dette

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.

Ingredients

• 3/4 c. chopped onion
• 1 large egg
• 1 1/2 c low-fat buttermilk
• 3 Tbsp olive oil
• 2 c. all-purpose flour
• 1 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1 tsp finely chopped fresh rosemary
• 1/2 c. and 1 Tbsp grated Parmesan cheese
• 1/2 t. baking soda
• 1/2 tsp garlic powder

Preparation

Step 1

Preheat oven to 400. Lightly spray 12 muffin cups with nonstick baking spray.

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, buttermik, and olive oil. Add the cooked onions and set aside.

In a large bowl, combine the reamining ingredients (flour through garlic powder using 1/2 c. of the Parmsean cheese). Create a well in the center and add the egg mixture. Using a large spoon, stir until the dry ingredients are just incorporated.

Spoon the batter evenly into prepared muffin tins, filling each cup two-thirds full.

Sprinkle each muffin with 1/4 t. of the reamining Parmesan cheese. Bake for 18-20 minutes or until lightly browned. Cool for 5 minutes before removing from tins. Serve warm.

These savory muffins add a great twist to the usual bread basket. Try them with 15-minute Roasted Red Pepper Soup, Fast Fix Ratatouille or Good and Easy Garlic Chicken.

Calorie 150; carb 20g; sugars 4g; total fat 6g; sat fat 1.5g; protein 6g; fiber 1g; chol 20 mg; sodium 240 mg; Food Exchanges: 1 starch, 1 fat; carb choices: 1 Weight Watcher Plus Point Comparision: 4