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| 2 1/4 Tasse | all-purpose flour |
| 2 Esslöffel | sugar |
| 2 Esslöffel | parmesan grated |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper coarsely ground |
| 1 Packung | dry yeast active |
| 1 Tasse | Very warm water (120 - 130 deg) |
| 2 | Egg whites or 1/4 c cholesterol free egg subst. |
| 2 Esslöffel | vegetable oil |
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Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in a large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.
Spray 12 muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffing cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups.
Heat oven to 400 deg. Bake 15 to 20 minutes or until golden brown. Source: Betty Crocker's Low Fat, Low Cholesterol Cooking Posted by Linda Davis
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