Cheddar cheese and sweet cranberries complement each other nicely in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. All-purpose flour can be substituted for the whole wheat pastry flour, if desired. If making regular size muffins, the recipe makes one dozen. (Allow longer baking time for larger muffins.)
Home » Recipes » Savory Cheese, Cranberry and Herb Mini Muffins
1/4 cup canola oil
1/2 cup chopped green onions
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon fine sea salt
Generous pinch of cayenne pepper
1/2 cup dried cranberries
1 cup grated sharp cheddar cheese
1 egg, beaten
1 cup low-fat (1%) milk
Preheat the oven to 400°F. Lightly oil a mini muffin tin and set aside.
In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside.
In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.
Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
Per Serving: Serving size: 2 muffins, 150 calories (60 from fat), 7g total fat, 2g saturated fat, 20mg cholesterol, 310mg sodium, 17g carbohydrates, (2 g dietary fiber, 4g sugar), 4g protein.
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