Ingredients
1-1/2 cups all-purpose flour1-1/2 cups whole wheat flour2 teaspoons sugar1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature1-1/2 cups reduced-fat plain yogurt1/2 cup fat-free milk1/4 cup canola oil1 tablespoon Dijon mustard1/2 cup crumbled goat cheese1/2 cup chopped Greek olives1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
Preparation
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
