Prepare a 6 cup muffin pan by greasing lightly with butter.
Preheat the oven to 350°F.
In a bowl, measure the flour, salt, baking soda and baking powder. Stir to distribute evenly.
Add the chopped rosemary and orange zest. Stir with a fork.
Add the Parmesan to the dry ingredients and blend well.
In a second bowl, beat the egg lightly, then add the oil as you continue to beat
Add the yogurt as you stir continuously.
Add the orange juice last, stirring to blend.
As quickly as you can, pour the wet ingredients onto the dry. Stir only as much as needed to thoroughly blend the ingredients – no more.
Spoon into the six muffin cups, and bake in the oven for 20 to 25 minutes. The tops should be lightly browned, and a clean knife inserted into the center should come out clean.
Remove from the pan and allow to cool on a rack for about 10 minutes before eating.