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.)
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
2 muffins
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.