1/2 teaspoon salt
1 large egg, beaten
1/4 cup olive oil
1/4 cup sugar
1/2 cup buttermilk
1/2 cup lowfat milk
1/4 cup tomato paste
1/2 cup cottage cheese
1 cup freshly grated parmesan cheese
Preheat oven to 375 F
In a medium bowl, whisk together flour, Italian Seasoning, baking soda, and salt. Set aside.
In a large bowl, whisk together, egg, olive oil, sugar, buttermilk, milk, tomato paste, cottage cheese and parmesan cheese until almost uniform in color. Small bits of tomato and cheese are actually a good thing so do not over mix. Add the dry ingredients and mix until uniform.
Transfer batter to a muffin pan sprayed with oil. Fill each muffin cup up to ¾ full with batter. Bake on a rack in the center of the oven for 15 – 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool for 5 minutes in pan and then transfer to a cooling rack. Serve or store in an airtight container.
Yield: 12 muffins
Prep time: 20 minutes
Bake time: 15 minutes
Note: If you don’t have any buttermilk, you can make a substitute. If you don’t have any white whole wheat flour, I’d suggest replacing it with 1 cup of all-purpose flour and 1 cup of whole wheat pastry flour.