Sunday, November 7, 2010

Savory Rosemary Parmesan Squares

We adapted this recipe from The Provence Cookbook.  It was written as a recipe for madeleines, but since we had no madeleine pan we tried it with a square muffin pan.  We brought them to a houswarming party and I think they were quite the hit!  Personally, I prefer the savory to the sweet, even when it comes to baked goods, so I plan on revisiting this recipe frequently.


1/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp fine sea salt
1 large egg, lightly beaten
1/3 cup nonfat plain yogurt
1/4 cup grated Parmigiano-Reggiano
1 Tbsp finely minced fresh rosemary leaves
Food Processor
12-Square muffin tin or 24 mini madeleine molds

--Preheat the oven to 425

--In a food processor, combine the flour, baking powder, salt, egg and yogurt and blend thoroughly

--Add the cheese and herbs and blend

--Spoon the batter into the muffin tins, filling only about 1/2 way

--Place the pan in the oven and bake for about 10 minutes, until firm and golden

--Remove from the oven and let the squares cool in the pan for about 10 minutes before turning them out and letting them cool further

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