Ingredients
-
1/4
-
1/2
-
1/4
-
1/4
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
Directions
Savory Cheese, Cranberry and Herb Mini Muffins, Cheddar cheese and sweet cranberries complement each other 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
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Steps
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1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
in a Skillet, Heat Oil Over Medium Heat. Add Scallions, Thyme, Oregano and Sage. Cook For 2 Minutes Until Fragrant. Remove from Heat and Set Aside. |
|
3
Done
|
Combine Both Flours With Baking Powder, Salt and Cayenne. Stir in the Cranberries and Cheese. |
|
4
Done
|
in a Large Mixing Bowl, Beat Egg Lightly. Whisk in the Milk. |
|
5
Done
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Whisk the Cooked Scallions and Herbs, Including All the Oil, Into the Milk and Egg. |
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6
Done
|
Fold the Dry Ingredients Into the Egg and Milk, Mixing Until Just Combined. |
|
7
Done
|
Scoop Batter Into Lightly Greased Mini-Muffin Tins. |
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8
Done
|
Bake For 15 to 18 Minutes or Until Lightly Browned and a Toothpick Inserted in the Middle Comes Out Clean. |
|
9
Done
|
Remove from the Oven and Let Cool For a Few Minutes Before Taking Muffins Out of the Tin. Serve Warm. |
