BeingJewish.org - Jewish Cooking Expert

Asiago and Thyme Muffins (dairy)
makes 12

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup shredded Asiago cheese*
1 teaspoon dried thyme
1 teaspoon lemon pepper seasoning
1/2 cup margarine or unsalted butter
1 egg, lightly beaten
1 cup buttermilk
*or shredded parmesan and romano

Preheat oven to 400F. Spray a 12 cup muffin pan with non-stick cooking spray with flour. In a bowl, mix together the flour, baking powder, cheese, thyme and lemon pepper seasoning. Cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in center. Add the egg and buttermilk. Stir just until dry ingredients are moistened. Divide mixture evenly between the muffin cups. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan before transferring to wire tray. Serve warm.

approx. nutrients per muffin. Calories – 168 protein – 4g carbohydrates – 17g

fat – 9g cholesterol – 21mg sodium - 246mg

This recipe from the article "Joyful Celebrations"

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.