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.
Provided by SusieQusie
Categories Breads
Time 30m
Yield 36 min-muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- 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.
- Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
- In a large mixing bowl, beat egg lightly. Whisk in the milk.
- Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
- Fold the dry ingredients into the egg and milk, mixing until just combined.
- Scoop batter into lightly greased mini-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.
Nutrition Facts : Calories 168.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 28.5, Sodium 359.3, Carbohydrate 17.5, Fiber 1.8, Sugar 1.5, Protein 6.1
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LaDestiny Williams
[email protected]I've made these muffins several times and they're always a hit.
Mckenzie Murphey
[email protected]These are the perfect finger food for a party.
Michael Burrison Sr
[email protected]These are a great addition to any holiday brunch.
Zoé'Amor Mary Ramírez Valdez Montoya
[email protected]I love the combination of flavors in these muffins.
ahmed hamdi
[email protected]These are a great way to get your kids to eat their veggies.
Sajib Sarkar
[email protected]I've even made these muffins for breakfast and they were a hit with my family.
SS BOY
[email protected]These are the perfect size for a party appetizer.
Mahfuzur rahman Chowdhury
[email protected]I've also made these muffins with dried cranberries and they were just as good.
Michael Alemayehu
[email protected]These are a great way to use up leftover cranberry sauce.
Carrington Key
[email protected]I love that these muffins can be made ahead of time and frozen.
Zhyia Ahir
[email protected]These muffins are so easy to make and they always turn out perfectly.
Susan Hayes
[email protected]I added some chopped green onions and they were delicious!
Sylvia Lampley
[email protected]I used a mix of sharp cheddar and mozzarella cheese and they turned out great.
Andy Velasquez
[email protected]These are the perfect appetizer for any occasion.
Mnyanwez OG
[email protected]I've made these muffins several times now and they're always a crowd-pleaser.
AK ANTOR
[email protected]These mini muffins were a hit at my holiday party! They were so easy to make and everyone loved them.