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Herb Cheese Muffins

Herb  Cheese  MuffinsIngredients:egg white until foamy. Add the buttermilk,
scallions, mustard, dill, thyme, pepper, and
1  cup  unbleached  white  flouroil to the beaten eggs and mix well. Reserve
2 tablespoons of the grated cheese and stir
1  1/2  teaspoons  baking  powderthe rest into the egg mixture. Add the egg
mixture to the dry ingredients, stirring just
1/2  teaspoon  baking  sodaenough to make a moist batter. Spoon the
batter into 12 muffin tins, sprayed with
1/2  teaspoon  saltnonstick spray. Sprinkle the reserved cheese
over the muffin tops. Bake for about 20
1  cup  cornmealminutes, or until an inserted knife comes out
clean. Cool in the pan for 5 minutes then
1  tablespoon  brown  sugarremove and cool on a wire rack.Makes 12
Servings Serving Size: 1 muffins Nutritional
1  eggAnalysis  Per  Serving:
1  egg  whiteCalories:  135
1  cup  buttermilkTotal  fat:  3  grams
3  tablespoons  minced  scallionsSaturated  fat:  less  than  1  gram
1/2  teaspoon  Dijon  mustardCholesterol:  18  mg
1  teaspoon  dried  dillSodium:  279  mg
1/2  teaspoon  dried  thymeCarbohydrate:  19  grams
1/4  teaspoon  ground  black  pepperProtein:  6  grams
1  tablespoon  oilDietary fiber: less than 1 gram Kim
Beardsmore M.B.A. (H.R.M.), B.Sc.
1 cup grated low fat cheddar cheese(Biochemistry) is an Independent Herbalife
Directions:Sift together the flour, bakingDistributor, weight loss coach and creator of
powder, baking soda, and salt in a largethe online weight loss, health & fitness
mixing bowl. Mix in the cornmeal and brownmagazine Weight Loss Health.
sugar. In a separate bowl, beat the egg and



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