Serves: 5
Total Calories: 420
Yield: 10-12 Muffins

DRY INGREDIENTS
1 cup whole wheat flour
1 cup unbleached flour
1/2 cup brown rice flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
6 ounces garlic and herb cream cheese softened
1 1/4 cups milk
1 tablespoon olive oil
1 large egg
GOODIES
1/2 cup chopped roasted red bell pepper
2 teaspoons fresh rosemary or 1 teaspoon dried

1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 420
Calories from Fat: 149

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